Title: Chinese: Chicken in Plum Sauce: Mwei Jiong Ga
Categories: Entree Chinese Ethnic Poultry Plum
Yield: 4 Servings

1/2	c	Oil
1		Clove garlic
3	lb	Frying chicken
1/3	c	Plum sauce
5		Celery stalks, diced
4	sl	Ginger
3	tb	Sherry
4		Carrots
2	ts	Sugar
1	ts	Salt
1/3	c	Chinese pickles
1/4	c	Water
2	ts	Cornstarch mixed with 1/4
		Cup water

PREPARATION:

Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic.

COOKING:

Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.

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