Ingredients :

• 3 lb (1.5 kg) chicken, cup up
• ¼ cup (60 ml) Plum Sauce
• 1 tbsp (15 ml) vinegar
• 2 cups (500 ml) chicken stock
• 1/3 cup (85 ml) dry sherry
• 1 tbsp (15 ml) finely chopped fresh ginger
• 1 onion, quartered
• 6 oz (180 g) canned straw mushrooms
• 2 stalks celery, sliced
• 8 oz (225 g) canned water chestnuts
• 8 oz (225 g) canned bamboo shoots, drained and sliced
• 3 tbsp (45 ml) cornstarch blended with water
• 1 tbsp (15 ml) sesame seeds

Procedure :

1. Preheat oven to 350°F (180°C). Arrange chicken in an ovenproof dish. Combine plum sauce, vinegar, stock, sherry and ginger and pour over chicken. Cover and bake for 40 minutes.
2. Add vegetables, return to oven and cook for another 15 minutes. Remove chicken and vegetables to a heated serving dish.
3. Thicken remaining liquid with blended cornstarch and water. Bring to a boil and simmer for 2 minutes. Pour over chicken. Sprinkle with sesame seeds and serve hot with rice.

Makes 6 servings.