| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1 |
|
Scallion stalk |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
|
Tomatoes (up to) |
| 3 |
tb |
Oil |
| 1/4 |
c |
Stock |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Skin and bone chicken; then dice.
2. Cut scallion in 1/2-inch sections; mince ginger root; then combine with
soy sauce and sherry. Add to chicken and toss gently to coat. Let stand 15
minutes, turning occasionally. Drain, reserving marinade.
3. Meanwhile peel and cube tomatoes.
4. Heat oil. Add chicken and stir-fry until it loses its pinkness (1 to 2
minutes). Sprinkle with marinade liquid and stir-fry 1 minute more.
5. Stir in stock and salt and heat quickly. Then add tomatoes, stirring
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.
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