Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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