| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
|
Scallions |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Water |
| 1 |
ts |
Sugar |
| 1 |
ts |
Soy sauce (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Skin and bone chicken; then dice or slice. Cut scallions in 1-inch
sections. Crush garlic.
2. Mince ginger root, then combine with oyster sauce, soy sauce and sherry.
3. Blend cornstarch, water, sugar and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and brown lightly. Add chicken and
stir-fry until it loses its pinkness (about 2 minutes).
5. Stir in oyster sauce mixture to coat chicken and blend (1 to 2 minutes).
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat. Stir in scallion sections.
7. Stir in cornstarch paste to thicken. Serve at once. VARIATION: In step
2, add to the oyster sauce mixture 2 tablespoons catsup and 1 to 2
tablespoons curry powder; or 1 tablespoon fermented black beans (soaked),
mashed.
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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