| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
12 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1/4 |
lb |
Chicken breast |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Soy sauce (up to) |
| 2 |
c |
Bean sprouts |
| 2 |
c |
Spinach |
| 2 |
|
Stalks |
| 2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Bone and skin chicken; then shred or cut in thin strips. Combine
cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently.
Let stand 10 minutes.
3. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop
scallion stalks. Shred soaked mushrooms.
4. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts,
spinach and mushrooms; stir-fry 2 minutes. Sprinkle with remaining soy
sauce; then remove all ingredients from pan.
5. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(about 2 minutes).
6. Return vegetables; stir-fry to heat through and blend (about 1 minute
more). Remove; then drain in a colander and let cool. VARIATIONS:
1. For the scallions, substitute 1/2 onion, shredded.
2. For the spinach, substitute 1/2 cup bamboo shoots, shredded.
3. In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon
salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry
and the soy sauce. (Omit the sugar.)
4. In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined
and chopped; then toss together in the cornstarch mixture.
FOR EGGROLLS/SPRING ROLLS
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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