Chicken With Chinese Mushrooms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	4	Servings

INGREDIENTS

1	c	Soy sauce, or more to taste
1	t	Chopped fresh ginger
1/2	t	Baking soda
1	T	Sesame oil
		Salt & pepper to taste
2		Boneless chicken breasts
		diced 1-inch pieces
2	T	Cooking oil
1	c	Onion, coarsely diced
1/2	c	Bamboo shoots
1/2	c	Water chestnuts
1	c	Diced Chinese cabbage
1	c	Coarsely chopped broccoli
1	c	Bean sprouts
3		Chinese Black mushrooms
		diced
1	pn	large sugar
1	pn	large five-spice powder
1		Splash oyster sauce
1		Splash soy sauce
1	c	Chicken broth
2	T	Cornstarch
1/4	c	Cold water

INSTRUCTIONS

Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a
pinch each of salt & pep- per to make a marinade. Marinate the  chicken
for 2 hours, drain, & set aside. Preheat a wok over high heat  w/ 2
tbs. cooking oil. Add onion & lightly stir-fry. Stir in chicken  & then
the remaining vegetables. Add sugar, five-spice powder, oyster  sauce,
& a splash of soy sauce. Add Chicken Broth & bring to boil.  Mix corn-
starch w/ water to make smooth paste. Slowly pour into  Chicken Broth,
stirring constantly until stock thickens & becomes  clear. Serve. Note:
Chinese black mushrooms are available fresh in  some larger markets.
Otherwise, you can buy them dried. With these,  soak to recon-
stitute,remove stems, & dice buttons.  ORIENT EXPRESS  KETCHUM; SUN
VALLEY  BEVERAGE: TSINGTAO BEER  From the <Micro Cookbook Collection of
Chinese Recipes>.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 333 Calories From Fat: 126 Total Fat: 14.1g Cholesterol: 73.1mg Sodium: 2730.3mg Potassium: 718.7mg Carbohydrates: 17.7g Fiber: 2.4g Sugar: 4.9g Protein: 33.8g