Braised chicken breast

Yield: 4 Servings

Measure Ingredient
3 \N Dried black mushrooms
1 \N (large) chicken breast
1 tablespoon Cornstarch
1 tablespoon Soy sauce
½ teaspoon Salt
½ pounds Leeks
½ cup Bamboo shoots
2 tablespoons Smoked ham (up to)
3 tablespoons Oil
2 tablespoons Oil
1 cup Water
1 tablespoon Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 tablespoons Water
1 teaspoon Sugar
\N \N Worcestershire sauce

1. Soak dried mushrooms.

2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.

3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.

Mince ham.

4. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add chicken; stir-fry until it loses its pinkness. Return leeks to pan.

5. Add water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 minutes.

6. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep warm.

7. Blend remaining cornstarch and cold water to a paste; stir in sugar.

Then add to liquids in pan, stirring to thicken. Pour sauce over chicken.

Garnish with ham, sprinkle with Worcestershire Sauce and serve.

NOTE: This Shanghai style dish is sometimes called Princess Chicken.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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