Name: Stir-Fried Chicken and Oyster Sauce #1
Ingredients: 1 Chicken breast; 1 Scallion stalk; 1 tb Cornstarch; 2 tb Soy sauce; 1 tb Sherry; 2 tb Water; 1/2 ts Salt; 2 tb Oil; 2 tb Oyster sauce; 1 ts Sugar; 1/2 c Stock

There is very great delight the Christian enjoys in the sight he has of the glory and excellency of God. How many arts and contrivances have men to delight the eye of the body. Men take delight in the beholding of great cities, splendid buildings and stately palaces. And what delight is often taken in the beholding of a beautiful face. May we not well conclude that great delights may also be taken in pleasing the eye of the mind in seeing the most beautiful, the most glorious, the most wonderful Being in the world.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Chicken breast
1		Scallion stalk
1	tb	Cornstarch
2	tb	Soy sauce
1	tb	Sherry
2	tb	Water
1/2	ts	Salt
2	tb	Oil
2	tb	Oyster sauce
1	ts	Sugar
1/2	c	Stock

INSTRUCTIONS

1. Skin and bone chicken; then slice or dice.
2. Mince scallion, then combine with cornstarch, soy sauce, sherry, water
and salt. Add to chicken and toss. Let stand 10 to 15 minutes, turning
occasionally.
3. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2
minutes).
4. Add oyster sauce and sugar; stir-fry 1 to 2 minutes more.
5. Stir in stock and heat quickly. Then cook, covered, over medium heat,
until done (2 to 3 minutes). Serve at once. VARIATIONS:
1. For the scallion, substitute 2 slices fresh ginger root, minced.
2. In step 4, omit the sugar; add with the oyster sauce 1 cup canned button
mushrooms.
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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