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Mun Gai (Mom Chew's Chinese Chicken) Recipe

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This recipe for Mun Gai (Mom Chew's Chinese Chicken), by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Chew
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-8 thighs
5-7 Chinese dry mushrooms, soaked & sliced
1/2 C gum jum (dried lily roots/flowers), soaked & tied in knot
1/3 C dried fungus, soaked

Sauce:
1/4 C soy sauce
1 tsp sugar
1/4 tsp ginger powder
2-3 cloves garlic, minced
1/2 C water
cornstarch to thicken

Directions:
Directions:
Brown chicken in oil. Add Chinese vegetables/fungi. Combine sauce ingredients, then add to chicken. Simmer covered for 1 hr or until chicken is cooked through. Add water as needed. Thicken sauce by adding a mixture of cornstarch with a little water (thin paste). Serve with steamed rice.

See "Jai" picture to identify Chinese vegetables and fungus.

Personal Notes:
Personal Notes:
This may not be exactly how Mom would make it (I came up with the measurements for the sauce), but I got the idea from her. See "Jai" ingredients picture as reference, too.

 

 

 

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