| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dried black mushrooms |
| 1 |
|
Chicken breast |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Sherry |
| 1 1/2 |
lb |
Bean sprouts |
| 1 |
sm |
Onion |
| 1 |
|
Scallion stalk |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Skin and bone chicken; then shred. Combine cornstarch and sherry. Then
add to chicken and toss to coat.
3. Blanch bean sprouts. Shred onion, scallion and soaked mushrooms.
4. Heat oil. Add bean sprouts and shredded vegetables; stir-fry 2 minutes.
5. Add salt, sugar and soy sauce and stir-fry to blend in well. Remove
vegetables and liquids from pan.
6. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(about 1 minute). Return vegetables; stir-fry 1-2 minutes more. Serve at
once.
NOTE: Although this dish can be served with rice, it's usually accompanied
by Peking doilies (or pancake rolls). Each diner places a bit of the
chicken mixture on his doily, rolls it up to enclose the filling, then
picks it up with his fingers.
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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