INGREDIENTS

INSTRUCTIONS

1. Skin and bone chicken; then dice. Combine cornstarch,soy sauce, oil and
ground pepper; add to chicken and toss to coat. Let stand 10 minutes,
turning occasionally.
2. Dice green peppers. Cut scallion stalks in 1/2-inch sections. Mince
garlic.
3. Blend remaining cornstarch and soy sauce to a paste with water and
sugar.
4. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1
minute).
5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove
vegetables from pan.
6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken;
stir-fry until it loses its pinkness (about 2 minutes).
7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock
and heat quickly. Then cook, covered, 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS:
1. For one of the green peppers, substitute either 3 celery stalks or 1/2
cup water chestnuts, diced.
2. For the mixture in step 1, substitute 2 tablespoons soy sauce; 1
tablespoon sherry; and 2 or 3 slices fresh ginger root, minced.
3. In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1
tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6,
sprinkle chicken with a mixture of 1 tablespoon sherry, 1/2 teaspoon salt,
1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in.
Pick up step 7, but omit step 8.
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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