Copyright © 2014 The FOURnet Information Network. All rights reserved.

POT ROAST CHICKEN, CHINESE STYLE 
3 lb. frying chicken pieces
1/4 c. soy sauce (Kikkoman)
2 tbsp. vegetable oil
1 tbsp. cornstarch
1 lg. clove garlic, minced
2 stalks celery, cut diagonally into 1/4" thick slices
2 green onions & tops, cut in 1" pieces
1 tbsp. cornstarch
2 tbsp. soy sauce (Kikkoman)
1 tsp. sugar

Rub chicken pieces thoroughly with 1/4 cup soy sauce; let stand 15 minutes. Brown slowly in hot oil. Add garlic. Cover and simmer 30 minutes, or until tender. Remove chicken; keep warm. Add celery and green onions to pan; cook 1-2 minutes.

Combine remaining ingredients with 3/4 cup water; stir into pan and cook until thickened. Serve sauce and vegetables with chicken.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood