Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fryer, cut up 1 Piece fresh ginger
Salt to taste 1 Clove garlic, minced
Oil 1 md Onion, sliced

Remove bones, then cut the chicken meat into small pieces and salt.
Fry the chicken meat in a small amount of oil in a skillet until
yellow, gradually adding hot water until well cooked. Wash and skin
the ginger, then cut into very fine long slim pieces (quantity used
according to taste). If too hot, squeeze salt into the ginger and
wash again, removing all the water. Fry the ginger in a small amount
of oil until it gives a good aroma (not too long), remove from the
pan and set aside. Fry the garlic and onion in the skillet with
chicken, add a small amount of hot water and heat for 10 minutes
before serving. Remove from heat. Serve hot.

From: PEAR S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Simon and
Schuster, New York. 1972. Posted by: Karin Brewer, Cooking Echo, 6/92

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