8 oz (225g) canned bamboo
shoots, drained and sliced
3 tbsp (45ml) cornstarch
blended with water
1 tbsp (15ml) sesame seeds
Method:
Preheat oven to 35F (180C). Arrange chicken in an
ovenproof dish. Combine plum sauce, vinegar, stock,
sherry and ginger and pour over chicken. Cover and
bake 40 minutes.
Add
vegetables, return to oven and cook a further 15
minutes. Remove chicken and vegetables to heated
serving dish.
Thicken remaining liquid with blended cornstarch and
water. Bring to a boil and simmer 2 minutes. Pour
over chicken. Sprinkle with sesame seeds and serve
hot with rice.