Cantonese Fried Chicken
| 3-1/2 | lb | fryer, cut-up |
| 3 | tbsp | brown gravy sauce |
| 1 | tsp | salt |
| 1/4 | tsp | pepper |
| 1 | tsp | sugar |
| 3 | tbsp | butter |
| 3 | tbsp | shortening |
| 6 | ea | waterchestnuts, sliced |
| green onions | ||
| 1-1/2 | cups | sliced fresh mushrooms |
| 1 | cup | chicken broth |
| 1 | tbsp | soy sauce |
| 1/2 | tsp | salt |
| 1/2 | tsp | sugar |
| 1 | tbsp | cornstarch |
| 1 | tbsp | water |
Place chicken in enough boiling water to cover. Add brown gravy sauce, salt, pepper, and sugar. Cook slowly for 15 minutes. Drain and pat dry. Brown chicken in hot fat until a golden brown. Cover and cook slowly for 20 minutes. Remove and place on platter. Pour off all but 3 tablespoons fat; add waterchestnuts, mushrooms, broth, soy sauce, salt, and sugar. Cover and simmer for about 5 minutes. Combine cornstarch and water; Pour sauce over chicken and serve garnished with green onions.
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