| 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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