| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
|
Tomatoes |
| 1 |
|
Onion (up to) |
| 3 |
tb |
Oil |
| 1/4 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Skin and bone chicken; then dice. Combine cornstarch, soy sauce and
sherry. Add to chicken and toss gently to coat. Let stand 15 minutes,
turning occasionally.
2. Peel and cube tomatoes. Dice onion.
3. Heat oil. Add chicken and stir-fry until it loses its pinkness (1 to 2
minutes).
4. Add onion and stir-fry until translucent (about 2 minutes more).
5. Stir in stock, salt, sugar and remaining soy sauce, and heat quickly.
6. Add tomatoes, stirring in gently only to heat through. 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.
A Message from our Provider:
“Jesus is my Lifeguard!”