Ingredients
| Cooked & Shredded Chicken | - | 500gms |
| Dried Mushrooms | - | 4 |
| Onion | - | 1 finely chopped |
| Chicken Stock | - | ¼ ltr |
| Soya Sauce | - | ¾ cup |
| Ginger Garlic | - | 1 tbsp finely chopped |
| Clove | - | 1 crushed |
| Vinegar | - | 4 tbsp |
| Sugar | - | 1 tsp |
| Cornflour | - | 1 tbsp |
| Sherry | - | 1 tbsp |
| Tomato | - | 1tsp |
| Pepper | - | to taste |
| Salt | - | to taste |
Instructions
Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a
saucepan. Bring to a boil and simmer for 2 minutes. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken. Add the mushrooms and cook till sauce thickens slightly. Serve hot.
