| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sherry |
| 1/2 |
ts |
Sesame oil |
| 1 |
|
Egg white |
| 1/4 |
lb |
Snow peas |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 1 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Skin and bone chicken; then slice. Combine cornstarch, sherry, sesame
oil and egg white. Add to chicken and toss gently to coat.
2. Stem and string snow peas. Crush garlic and ginger root.
3. Heat oil. Brown garlic and ginger lightly, then discard. Add chicken and
stir-fry until it begins to brown (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add snow peas; stir-fry about 1 minute. Then stir in
stock and heat quickly. Cook, covered, 1 minute over medium heat.
5. Return chicken; add salt. Cook, stirring, 1 minute more. Serve at once.
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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