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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 1/2-3 1/2 lbs fryer, cut up |
3 tablespoons brown gravy |
1 teaspoon salt |
1 teaspoon sugar |
1 cup cooking oil |
1/4 teaspoon pepper |
3 tablespoons butter |
1 (4 ounce) can water chestnuts |
1 1/2 cups sliced fresh mushrooms |
1 cup chicken broth |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 tablespoon cornstarch |
1 tablespoon water |
green onion (optional) |
Directions:
1. Place chicken in enough boiling water to cover.
2. Add brown gravy sauce, pepper and 1 tsp sugar.
3. Cook slowly for 15 minutes.
4. Drain, pat dry and let drip from strainer.
5. Brown or bake chicken in hot oil until golden brown.
6. Cover and cook slowly for 20 minutes.
7. Remove and place on platter.
8. Pour off all but 3 tbsp oil.
9. Add waterchestnuts, mushrooms, broth, soy sauce, salt and sugar.
10. Cover and simmer for about 5 minutes.
11. Combine cornstarch and water.
12. Pour sauce over chicken.
13. Garnish with green onions.
14. Serve with rice.
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