| 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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