| 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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