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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Mun Gai (Mom Chew's Chinese Chicken) Recipe

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<font color=Mun Gai (Mom Chew's Chinese Chicken) image" itemprop="image" id="recimage">
"Jai" Ingredients

 

This recipe for Mun Gai (Mom Chew's Chinese Chicken) is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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