| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
(large) chicken breast |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg (up to) |
| 2 |
|
Scallion stalks (up to) |
| 3 |
sl |
Fresh ginger root |
| 2 |
tb |
Oyster sauce |
| 1/4 |
c |
Water |
| 1 |
ts |
Sugar (up to) |
| 3 |
tb |
Oil |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Skin, bone and mince cllicken breast. Place in a bowl with cornstarch,
sherry and salt. Beat egg lightly and add. Blend mixture, then form into
walnut-size balls.
2. Mince scallion and ginger root; then combine with oyster sauce, water
and sugar.
3. Heat oil. Brown chicken balls quickly but lightly.
4. Stir in oyster sauce mixture and heat quickly. Then simmer, covered, 15
to 20 minutes, stirring occasionally. Sprinkle with pepper and serve.
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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