| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | lb | Chinese cabbage hearts |
| 1 | Clove garlic | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Soy sauce |
| 1/4 | c | Stock |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Skin and bone chicken; then slice thin and cut in 1/2- by 2-inch strips. Cut Chinese cabbage stems lengthwise in similar strips. 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 (1 to 2 minutes). 3. Add cabbage stems and soy sauce; stir-fry to soften slightly (about 1 minute). 4. Stir in stock and heat quickly. Then cook, covered, over medium heat until done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a paste. 5. Stir in cornstarch paste to thicken sauce. Serve at once. NOTE: Chinese cabbage hearts are not vegetable "hearts" in the Western sense, but the very sweet and delicate inner stems of the Chinese cabbage. VARIATION: For the chicken, substitute 1/2 pound shrimp, shelled and deveined. 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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