| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Polkadot, Lisa, Chicken |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Skinless boneless chicken breasts |
| 1/2 |
ts |
Ground ginger |
| 1 |
|
2-inch piece of ginger, peeled & minced |
| 2 |
tb |
Cornstarch |
| 2 |
ts |
Sugar |
| 4 |
tb |
Low-salt soy sauce |
| 1 |
tb |
Dry sherry or rice vinegar |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion sliced in rings |
| 1/2 |
lb |
Mushrooms sliced |
| 1 |
cn |
(8 1/2 oz) bamboo shoots rinsed drained and sliced in half lengthwise |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic crushed |
| 1 |
|
2-inch piece ginger peeled and minced |
| 1 1/2 |
c |
Chicken stock or bouillon |
| 1 |
ts |
Sugar |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Rinse and dry chicken and rub with ground ginger. Cut into 1/2-inch
strips. Combine next 5 ingredients and pour marinade over chicken. Cover
and refrigerate 30 minutes or more.
Heat oil in wok or large cast-iron skillet. Stir-fry onion rings for 2
minutes. Add mushrooms and bamboo shoots and stir-fry for 2 minutes.
Remove vegetables and set aside. Add remaining 2 tbsp olive oil, crushed
garlic and ginger. Brown garlic and ginger and discard. Add chicken strips
and stur-fry a few minutes tto coat with oil. Add marinade and 1 cup
chicken stock. Cover and cook on medium heat until chicken is opaque.
Whisk sugar, cornstarch and remaining 1/2 cup chicken stock together. Pour
mixture over chicken and cook several minutes. Add reserved vegetables,
tossing to combine.
** From "SPICES make the wonderful difference" by Dorothy Kauffman
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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