Stewed Shanghai chicken.
Shanghai, on the central coast of China, is the largest city in the country and a global financial hub. Its center is the Bund, a famous coastal promenade with buildings from the colonial era. On the other side of the Huangpu River stands the futuristic profile of the Pudong district, with the Shanghai Tower 632 m high and the Oriental Pearl TV Tower, with its characteristic pink spheres. The extensive Yu Garden has traditional pavilions, towers and ponds.
- 1 chicken ( 4 pounds)
- 8 Chinese black mushrooms
- 1/2 cup chicken stock
- 1/4 cup dark soy sauce
- 1/4 dry sherry
- 1 tablespoon dark brown sugar
- 1/2 cupsliced bamboo shoots
- 2 scallions, cut into pieces
- 2 slices ginger root, the size of a quarter
Chop the meat into 1 inch pieces. Soak the mushrooms in water until they are soft or about 30 minutes. Drain the mushrooms. Cut off and discard the tough stems. Slice the mushroom thinly.
In a skillet or wok combine the meat stock, soy sauce and sherry. Bring to a boil. Ads the remaining ingredients, cover, and simmer for 20 minutes.
Note: as option, you can add some noodles and green pepper.