| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(2-lb) chicken |
| 1 |
|
Scallion stalk |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Sherry |
| 2 |
tb |
Water |
| 3 |
tb |
Oil |
| 2 |
tb |
Soy jam |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Skin and bone chicken; dice in 1/2-inch cubes.
2. Mince scallion and ginger root; then combine with cornstarch, sherry and
water. Add to chicken and toss gently to coat. Let stand 15 minutes,
turning occasionally.
3. Heat oil. Add chicken and stir-fry until it begins to brown (2 to 3
minutes).
4. Add soy jam and sugar, stir-frying to heat through and blend (about 1
minute more). 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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