| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | Eggplant | |
| 2 | Or | |
| 3 | Chili peppers | |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 2 | tb | Oil |
| 2 | tb | Oil |
| 1/4 | c | Stock |
INSTRUCTIONS
1. Skin and bone chicken; then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add to chicken and toss to coat. 2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers. Mince ginger root and garlic. 3. Heat oil. Add chili peppers; stir-fry until they change color. Remove from pan. 4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1-2 minutes). Add ginger root and garlic; stir-fry a few times more. 5. Add stock and eggplant; return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. 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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