Black Mushroom Chicken, Deep Fry/Braised

Directions

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