Chinese Pot Roast Chicken
3 lbs. chicken thighs and drumsticks
1/2 teaspoon salt
1/4 cup soy sauce
2 tablespoon oil
6 dried mushrooms, soaked
1 small piece ginger root, crushed
1 tablespoon sherry
1/2 cup Chinese peas
2 green onions, cut into 1” pieces
1 tablespoon cornstarch
1 cup water
1 tablespoon soy sauce
1 teaspoon MSG
1 teaspoon sugar
Rub chicken with salt and 1/4 cup soy sauce. Let stand for 15 minutes. Heat oil in skillet and brown chicken well on all sides. Add quartered mushrooms. Combine ginger and sherry and pour over the chicken. Cover and simmer slowly for 30 minutes or until chicken is tender. Transfer chicken to serving dish, leaving mushrooms in skillet. Combine cornstarch with water, adding soy sauce, MSG, and sugar. Mix well. Add vegetables and cornstarch mixture to skillet and cook until sauce thickens. Pour over chicken. Serves 6.
