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1
1.
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2
Soak dry mushrooms.
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3
2.
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4
Cut chicken in half and wipe with a damp cloth.
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5
Rub, inside and out, with soy sauce.
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6
Let stand 10 min.
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7
3.
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8
Meanwhile slice ginger root.
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9
Shred bamboo shoot, water chestnuts and soaked mushrooms.
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10
Cut scallion stalks in 1-inch sections.
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11
4.
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12
Heat oil to bubbling.
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Gently lower in chicken, one half at a time, and brown lightly.
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14
Drain on paper toweling.
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15
5.
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16
Heat remaining oil.
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Add in salt and ginger root; stir-fry a few times.
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18
Add in shredded vegetables and scallions; stir-fry 1 to 2 min.
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19
6.
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Stir in and heat water; add in sugar and pepper.
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Return chicken halves and bring to a boil; then simmer, covered, till tender (about 20 min).
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22
7.
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Remove chicken, leaving liquids in pan.
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Let bird cold slightly; then chop, bones and all, in bite-size pcs.
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25
Arrange on a serving platter.
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26
8.
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Gently reheat liquids in pan.
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28
Meanwhile blend cornstarch and remaining cool water to a paste; then stir in to thicken.
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Pour sauce over chicken and serve.
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30
VARIATION: In step 7, instead of chopping the chicken, disjoint and bone the legs and wiugs.
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31
Cut the breast meat in slices and arrange decoratively on a platter with legs and wings.
