| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Bamboo shoots |
| 2 |
sl |
Fresh ginger root |
| 1 |
c |
Walnut meats |
|
|
Oil for deep-frying |
| 2 |
tb |
Oil |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Skin and bone chicken; dice in 3/4- to 1-inch cubes. Combine cornstarch,
salt and sherry. Add to chicken and toss gently to coat. Let stand 15
minutes, turning occasionally.
2. Dice bamboo shoots. Mince ginger root.
3. Blanch walnuts. Heat oil and deep-fry walnuts until golden (see "How-to
Section"). Drain on paper toweling.
4. Heat remaining oil. Add ginger root and stir-fry a few times. Add
chicken and stir-fry until it loses its pinkness (about 2 minutes).
5. Add bamboo shoots; stir-fry 1 minute more.
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
7. Stir in walnuts only to heat through. Serve at once. VARIATIONS:
1. For the walnuts, substitute cashew nuts.
2. For the bamboo shoots, substitute any of the following vegetables,
diced: 1/2 cup mushrooms, 1/2 cup celery, 6 water chestnuts or 1 medium
onion.
3. In step 1, add to the cornstarch mixture 1 teaspoon soy sauce. Or
substitute the following mixture: 1/4 teaspoon each of salt, pepper, sugar
and oil; 1/2 teaspoon cornstarch; and 1 teaspoon soy sauce.
4. In step 1, toss the chicken in a mixture of 1 tablespoon soy sauce, 3
tablespoons sherry, 1/2 teaspoon sugar and 1/2 teaspoon salt. Let stand 30
minutes, turning occasionally. Then drain, reserving marinade. Before
stir-frying, dredge chicken lightly in cornstarch; then dip in beaten egg.
Add the reserved marinade with the stock in step 6.
5. In step 7, add 1 slice smoked ham, diced in 1-inch cubes.
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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