Chinese Apricot Chicken
- 1 whole chicken (4 lbs), cut up
- 1/2 cup rice wine vinegar or white wine vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 3 Tbsp soy sauce
- 2 Tbsp sherry
- 3 Tbsp catsup
- 2 Tbsp cornstarch
- 2 Tbsp peanut oil
- 6 fresh apricots (3/4 lbs), halved
- 3 green onions, cut into 2-inch slivers
Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone (or have a butcher do it for you).
Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside.
In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.
Add apricots; stir-fry 1 minute.
Pour sauce mixture over chicken; cook, stirring until thickened.
Garnish with green onion slivers.Makes 6
Submitted by: Recipe Group Member
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