| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1 | c | White meat chicken |
| 1 | c | Fresh mushrooms |
| 1/2 | c | Water chestnuts |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Slice chicken, fresh mushrooms and water chetnuts. 2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes). 3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to soften (about 1 minute more). 4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat. 5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS: 1. For the water chestnuts, substitute bamboo shoots. 2. After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce. 3. In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper. 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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