CHICKEN IN CHINESE MUSHROOM SAUCE - (DUNG GOO WAT GAl)

Ingredients

·       
½ spring chicken (Gai)

·        1 cup Chinese mushrooms (Dung goo)

·        ¼ cup bamboo shoots

·        4 water chestnuts

·        2 scallions

·        1 tablespoon soy sauce

·        5 thin slices ginger root

·        1 teaspoon salt

• 2 ½ cups water
• ½ teaspoon sugar
• 1 teaspoon monosodium
• Glutamate
• Dash of pepper

Pinch golden needles (Gum Jum) optional 2 teaspoons cornstarch mixed with 3 tablespoons water. Soak mushrooms for ½ hour in cold water to soften. Drain. Slice mushrooms and bamboo shoots into 1/8-inch strips. Slice water chestnuts and scallions finely. Rub soy sauce into chicken. Deep-fry for 2 minutes on each side. Using a high flame, heat a well-greased frying pan and add ginger root and salt. Add water, mushrooms, scallions, water chestnuts. Bamboo shoots, sugar, monosodium glutamate, pepper and golden needles. Place chicken on top of this. Reduce heat to low cover and cook for 15 minutes. Remove chicken and cut into 1 ½ " x 1" pieces and place in serving dish. (You will need either a Chinese knife or a butcher knife.) Add cornstarch paste to liquid in pan and cook and stir for ½ minute. Pour over chicken.