Chinese: Chicken In Plum Sauce: Mwei Jiong Ga

Ingredients

120 ml oil
1 clove garlic
800 gr frying chicken
80 ml sauce
5 celery stalks
4 slices ginger
45 ml sherry
4 carrots
8 gr sugar
3 gr salt
50 gr chinese pickles
60 ml water
5 gr cornstarch mixed with

Instructions

Cup water PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for dozen minutes. Add cornstarch-water mixture to thicken gravy.