| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | lb | Vegetables |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 2 | tb | Sherry |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil |
| 1/2 | c | Stock |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Skin and bone chicken; then slice thin. Slice vegetables. Crush garlic. Mince ginger root. 2. Combine sherry, soy sauce, salt and sugar. 3. Heat oil. Add garlic and ginger root; stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 4. Add sherry mixture; stir in 1 minute more to blend. Remove chicken from pan. 5. Heat remaining oil. Add vegetables; stir-fry to coat with oil (1-2 minutes). 6. Stir in stock and heat quickly. Then return chicken and cook, covered, over medium heat, until done (2-3 minutes). 7. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve at once. NOTE: See Note in "Basic Stir-Fried Chicken #1". VARIATION: Omit steps 2 and 4, and remove the chicken from the pan at the end of step 3. Then, in step 6, before returning the chicken, add to the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar, a dash of pepper and 1 scallion stalk, minced. SEE "STIR-FRIED CHICKEN VEGETABLE COMBOS" FOR SUGGESTED VEGETABLE COMBINATIONS 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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