Chicken Carcass With Brown Bean Sauce

Name: Chicken Carcass With Brown Bean Sauce
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 raw chicken carcasses (or 6 backs); 2 tablespoons light soy sauce; 2 tablespoons sake or dry sherry; 1 teaspoon peanut oil; ½ teaspoon sugar; ¼ teaspoon black pepper; Cornstarch; Peanut oil for frying; 2 cloves garlic, minced; 1 slice fresh ginger, minced; 10 dried Chinese black mushrooms, soaked in hot water 15 minutes; ½ cup diced bamboo shoots and quartered (see note); 1 large green pepper, diced; 1 cup hot chicken stock; 1 tablespoon brown bean sauce, or to taste (see note); 2 tablespoons cornstarch dissolved in 4 tablespoons cold water; Hot sesame oil to taste (see note)

By Robert Farrar Capon

Published June 21, 1983

Total Time: About 15 minutes
Rating: 2(5)
Comments: Read comments

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Ingredients

Yield:4 servings

2 raw chicken carcasses (or 6 backs)
2 tablespoons light soy sauce
2 tablespoons sake or dry sherry
1 teaspoon peanut oil
½ teaspoon sugar
¼ teaspoon black pepper
Cornstarch
Peanut oil for frying
2 cloves garlic, minced
1 slice fresh ginger, minced
10 dried Chinese black mushrooms, soaked in hot water 15 minutes
½ cup diced bamboo shoots and quartered (see note)
1 large green pepper, diced
1 cup hot chicken stock
1 tablespoon brown bean sauce, or to taste (see note)
2 tablespoons cornstarch dissolved in 4 tablespoons cold water
Hot sesame oil to taste (see note)

Ingredient Substitution Guide

Preparation

Step 1
Chop carcasses or backs into inch squares and place in bowl. Add soy sauce, sake, peanut oil, sugar and black pepper and mix well. Add cornstarch little at a time, mixing well, until pieces are uniformly coated. (Coating should have consistency of very heavy cream.) Drop pieces one at a time into hot (375-degree) oil and deep-fry until a golden brown. Remove, drain and reserve.
Step 2
Add 2 tablespoons peanut oil to hot wok and heat until almost smoking. Add mushrooms, bamboo and green pepper and stir-fry 30 seconds. Add stock and brown bean sauce, cover and boil a minute.
Step 3
Thicken mixture discreetly with some cornstarch solution. Add reserved chicken pieces and heat through. Turn off heat, add hot sesame oil, stir well and serve with plain boiled rice.

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