CHICKEN TIM

Ingredients:

1 (1.5 kg)	pc	MAGNOLIA FREE RANGE CHICKEN
10	pc	shiitake mushrooms
1	cup	light soy sauce
2	pc	star anise
1/2	cup	sugar
2	tbsp	sherry
1	bundle	leeks, cut into 1 inch strips
3	tbsp	cornstarch, dissolved in 3 tbsp water
3	cups	sliced Baguio pechay

Procedure:

Combine first 7 ingredients in a stockpot. Cook over high heat until mixture boils.
Lower heat to simmer and continue to cook until chicken is fork tender, about 2 to 2-1/2 hours. Add water if necessary. Adjust seasonings as needed.
Drain chicken from sauce and transfer to a serving plate. Add cornstarch mixture into remaining cooking sauce and simmer to thicken.
Add pechay and cook for 2 to 3 minutes. Pour sauce over chicken. Serve.

Makes 10-12 servings.

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