Ingredients
- 5 celery stalks
- 4 carrots
- 1 clove garlic
- 3 lb frying chicken
- 1/2 c oil
- 3/8 c sauce (plum)
- 1/4 c water
- 3/8 c chinese pickles
- 3 tb sherry
- 2 ts sugar
- 2 ts cornstarch mixed with
- 1 ts salt
- 4 slices ginger (sliced)
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 12 minutes. Add cornstarch-water mixture to thicken gravy.
