| 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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