| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
2 |
Servings |
INGREDIENTS
| 5 |
tb |
Dry sherry |
| 2 |
tb |
Light soy sauce |
| 1 |
|
Whole chicken breast, boned and skinned |
| 1/2 |
lb |
Fresh mushrooms |
| 4 |
oz |
Canned sliced water chestnuts, drained |
| 1/4 |
lb |
Fresh snow peas, strings removed |
| 1 |
c |
Water |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Oriental sesame oil |
|
|
Freshly cooked rice |
INSTRUCTIONS
Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry and 1
tablespoon soy sauce in medium bowl. Add chicken and marinate for 1 hour or
overnight. Pour enough water into wok to come just below steaming rack.
Bring to a boil. Place chicken on one side of shallow baking dish. Arrange
mushrooms alongside chicken and water chestnuts alongside mushrooms. Set
dish on rack in wok; cover and steam until chicken and vegetables are
tender, about 20 minutes. Place snow peas over vegetables in dish; steam
until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining
sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame
oil in medium saucepan over medium heat. Cook and stir until thickened,
about 5 minutes. Serve chicken and vegetables over rice. Pass sauce
separately.
Bon Appetit LIGHT AND EASY SPECIAL
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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