| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, China |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breasts |
| 1/2 |
t |
Salt |
| 1 |
t |
Cornstarch |
| 2 |
T |
Oil |
| 1 |
c |
Sliced celery |
| 1 |
|
4 oz. can mushrooms |
| 1 |
|
Green pepper, sliced |
| 1 |
|
Water chestnuts |
| 1 |
T |
Soy sauce |
| 1 |
|
Baby corn |
| 1/4 |
c |
Blanched almonds |
| 20 |
|
Pea pods |
INSTRUCTIONS
Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes
longer. Add almonds. Good with hot rice. Posted to MM-Recipes Digest
V3 #313 Date: Thu, 14 Nov 1996 18:51:06 -0500 From: Walt Gray
<waltgray@mnsinc.com>
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