| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
(large) chicken breast |
| 3 |
c |
Water |
| 1 |
|
Scallion |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
ts |
Sugar |
| 1 |
ts |
Vinegar |
| 1/2 |
ts |
Salt |
| 3 |
dr |
Sesame oil; more or less |
| 3 |
dr |
Tabasco sauce; more or less |
INSTRUCTIONS
1. Place chicken breast in a saucepan. Boil water and pour over chicken.
Simmer, covered, 10 minutes.
2. Drain, reserving liquid for stock. Let chicken cool; then bone. With a
sharp knife, cut in 3/4-inch strips. Arrange, skin-side up, on a serving
dish.
3. Mince scallion and ginger root and sprinkle over chicken. Combine soy
sauce, sherry, sugar, vinegar, salt and sesame oil. Pour over chicken. Then
sprinkle with Tabasco Sauce and serve.
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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