| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Celery |
| 1/2 | c | Snow peas |
| 1/2 | Clove garlic | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 1 | ts | Soy sauce |
| 1/4 | ts | Sugar |
INSTRUCTIONS
1. Skin and bone chicken; then dice. Dice bamboo shoots and celery. Stem snow peas. Crush garlic. 2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 3. Add diced vegetables and stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat until vegetables are done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a paste. 4. Add snow peas, then soy sauce and sugar to pan; stir in 1 minute. Then stir in cornstarch paste to thicken. Serve at once. VARIATIONS: 1. For the snow peas, substitute water chestnuts, diced; add with other diced vegetables. 2. For the celery, substitute Chinese cabbage stems. 3. In step 3, add 1/2 cup canned button mushrooms. 4. At the end of step 4, garnish with 8 to 10 whole almonds, blanched and toasted. 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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