Ingredients
1 each chicken, whole
1 large onions cut into wedges
1 cup mushrooms sliced
1/2 cup celery sliced
1/2 cup water chestnuts
4 tablespoons vegetable oil
1/4 cup soy sauce, tamari
1/4 cup wine
1 1/2 tablespoons cornstarch
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
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Take your Chinese cleaver and chop through bone of chicken. Marinate all chicken chunks in wine, soya sauce, salt for at least 20 minutes. In the meantime, slice all the other ingredients and have ready for cooking. If your wok is small, you will have to divide your chicken into 2 pieces. If your wok is large enough to hold all the chicken, then place 4 tablespoons oil in it, heat to smoking point, add all of the chicken and onions to it, stir fry and brown chicken on all sides with wok uncovered. This will take about 10 minutes. At the end of this period, cover wok and cook chicken a further 10 minutes. Uncover wok, add clery, mushrooms, water chestnuts, stir. Cover wok and cook ingredients 3 minutes, uncovering wok, once to give things a stir. Mix starch solution up well, add to wok, stir everything up thoroughly.