| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breast; skinned, boned |
| 3 |
tb |
Wine, white, dry |
| 1 |
tb |
Catsup |
| 3 |
tb |
Plum sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 3 |
tb |
Oil |
| 1/4 |
c |
Chicken broth |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
INSTRUCTIONS
Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2
tablespoons plum sauce, salt and sugar. Add chicken and marinate at least
30 minutes, preferably overnight.
Heat wok or skillet over high heat. Add oil. Stir-fry chicken until almost
cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum
sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add
to pan. Simmer, stirring frequently, until sauce is thickened and
translucent.
Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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