| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken breast, skinned, boned |
| 1 |
ts |
Instant chicken granules |
| 1 |
cn |
(8 oz) water chestnuts halved lengthwise; and drained |
| 1 |
c |
Fresh pea pods (Snow Peas) |
| 3/4 |
c |
Water |
| 1/2 |
c |
Fresh mushrooms |
| 3 |
tb |
Soy sauce |
| 4 |
|
Green onions; (4 to 6) |
| 2 |
tb |
Dry sherry |
|
|
Ginger root |
| 4 |
ts |
Cornstarch |
| 2 |
tb |
Cooking oil |
| 1 |
tb |
Honey |
INSTRUCTIONS
Partially freze chicken; thinly slice into bite-sized strips. In small
mixing bowl stir together the water, soy sauce, dry sherry, cornstarch,
honey, and instant chicken bouillon granules; mix well. Slice the drained
water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice
the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot;
set aside.
Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3
to 4 minutes. Remove chicken.
Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms,
green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir
the bouillon mixture and stir into chicken. Cook and stir until thickened
and bubbly. Cover and cook 2 minutes more or until heated through. This
ought to serve 4 to 6.
From The Cookie Lady's Files Posted on GEnie's Food & Wine RT by
COOKIE-LADY [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward
(S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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