| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked chicken |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry (up to) |
| 4 |
tb |
Oil |
INSTRUCTIONS
1. Bone and dice cooked chicken.
2. Mince ginger root; then combine with cornstarch, soy sauce and sherry.
Add to chicken and toss. Let stand 15 to 20 minutes, turning occasionally.
Drain, discarding marinade.
3. Heat oil. Add chicken and stir-fry until brown and crisp. 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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