| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Sherry |
| 3 |
tb |
Chicken broth |
| 2 |
tb |
Cornstarch |
| 4 |
oz |
Mushrooms, sliced |
| 4 |
oz |
Pea pods, strings removed |
| 1 |
|
Clove garlic minced |
| 2 |
|
To 3 slices ginger root minced |
| 2 |
tb |
Oil |
INSTRUCTIONS
DREDGING MIXTURE
THICKENER
OTHER INGREDIENTS
Skin & bone chicken, then dice. Combine Dredge ingredients, dredge chicken
in mixture to coat. Mix sherry, chicken broth and cornstarch to form paste.
Heat oil in Wok (or fry pan) Add garlic & ginger, stir-fry a few times.
Add chicken, stir-fry 1 minutes. Add mushrooms and pea pods, stir-fry 2 - 3
minutes. Add sherry/broth/cornstarch paste to thicken. Serve with rice. ( a
4 oz can of button mushrooms can be used instead of the fresh. Use liquid
in place of chicken broth).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”