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Poultry and Eggs - Shanghai Chicken

  • 1 1/2 pounds chicken thighs
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon garlic, chopped
  • 1 teaspoon fresh ginger root, chopped
  • 1/3 cup soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons green onion, chopped
  • 1 cup boiling water

Use a cleaver to chop each chicken thigh into 2 or 3 pieces. Heat oil in a wok over medium-high heat for 30 seconds. Stir fry chicken pieces for five minutes or until golden brown.

Add wine, garlic, and ginger root. Stir fry for 10 seconds. Add soy sauce, sugar, green onion, and 1 cup boiling water. Reduce heat to medium. Cover and cook for 10 to 15 minutes or until about 1/4 cup of sauce remains. Serve hot. Yield: Four servings.
Submitted By: Juanita Russo
Lawrence Farmers Co-op
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