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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Poultry 4 Servings

INGREDIENTS

1 Chicken breast
1 tb Cornstarch
1 tb Soy sauce
1 tb Sherry
1 Eggplant
2 Or
3 Chili peppers
2 Or
3 sl Fresh ginger root
1 Clove garlic
2 tb Oil
2 tb Oil
1/4 c Stock

INSTRUCTIONS

1. Skin and bone chicken; then slice thin and cut in strips. Combine
cornstarch, soy sauce and sherry. Add to chicken and toss to coat.
2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers.
Mince ginger root and garlic.
3. Heat oil. Add chili peppers; stir-fry until they change color. Remove
from pan.
4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(1-2 minutes). Add ginger root and garlic; stir-fry a few times more.
5. Add stock and eggplant; return chili peppers. Cook, stirring, 1-2
minutes to heat through and blend flavors. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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