Serving Size: 4-6
6 Dried Chinese mushrooms
1 sm Small roasting chicken
4 Cloves garlic, crushed
1/2 ts Finely grated fresh ginger
2 tbs Oil
1 c Water
2 ts Sugar
2 tbs Chopped fresh coriander leaves
- Soak mushrooms in hot water for 30 minutes. Squeeze dry, cut off and discard stems, cut caps into quarters if they are large. Cut chicken into small pieces with cleaver, chopping through bones as well. Fry garlic and ginger in the hot lard or oil for a few seconds, then add chicken and stir fry until colour changes. Add mushrooms, water and sugar, cover and simmer until chicken is cooked. Sprinkle with chopped coriander and serve with rice.
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