| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | c | Soy sauce; or more to taste |
| 1 | ts | Chopped fresh ginger |
| 1/2 | ts | Baking soda |
| 1 | tb | Sesame oil |
| Salt & pepper to taste | ||
| 2 | Boneless chicken breasts; diced 1-inch pieces | |
| 2 | tb | 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 | lg | 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 | tb | 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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