| 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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