| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 5 |
|
Dried black mushrooms |
| 1/2 |
|
Spring chicken |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
|
Clove garlic |
| 2 |
|
Scallion stalks |
| 1 |
tb |
Brown bean sauce |
| 2 |
tb |
Water |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Heavy soy sauce (up to) |
| 3 |
tb |
Oil |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Unsalted roasted peanuts |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Skin and bone chicken; then dice. Dice soaked mushrooms. Mince ginger
root and garlic. Cut scallions in 1/2-inch sections.
3. In one cup mash brown bean sauce, then mix with water. In another, blend
cornstarch and remaining cold water; then stir in cayenne pepper and soy
sauce.
4. Heat oil. Add ginger root and garlic and stir-fry a few times. Add
chicken and stir-fry 1 minute. Then sprinkle with sherry and stir-fry 1
minute more.
5. Add mushrooms; stir-fry another 1/2 minute. Add brown bean mixture,
scallion sections and peanuts. Stir in to heat through and blend (about 1
minute).
6. Stir in cornstarch paste to thicken. Serve at once.
NOTE: For a spicier dish, use more cayenne pepper.
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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