| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | cn | (15-oz) abalone |
| 1 | (small) chicken breast | |
| 1/2 | c | Bamboo shoots |
| 2 | c | Asparagus |
| 1 | c | Abalone liquid |
| 1 | c | Stock |
| 1 | tb | Sherry |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Oil |
INSTRUCTIONS
1. Drain canned abalone and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots. 2. Cut fresh asparagus in 1-inch sections. Parboil until tender but still crisp. 3. In a bowl, combine abalone liquid, stock, sherry, sugar and salt. In a cup, blend cornstarch and cold water to a paste. 4. Heat oil. Add chicken cubes and stir-fry until they lose their pinkness. Add abalone and bamboo shoots; stir-fry only to heat through (about 1 minute). 5. Add asparagus sections, then stock-sherry mixture. Bring to a boil, stirring gently. 6. Stir in cornstarch paste to thicken and serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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