Yield: 1 Servings
|2||Boneless, skinless chicken breasts|
|1 teaspoon||Baking soda|
|Little chopped fresh ginger|
|125 millilitres||Veg. oil|
|Fewpieces chopped scallions|
|3||Cloves of garlic, minced|
|1 teaspoon||Fresh minced ginger|
|1 can||Sliced water chestnuts|
|½ cup||Mu er (black fungus/chinese black mushroom|
|1 large||Red pepper, diced|
|1 cup||Broccoli florets (optional)|
|125 millilitres||Sherry or light cooking wine (unsalted pre|
|50 millilitres||Soy sauce|
|Fewdrops hot oil|
|Fewdrops sesame oil|
|Handful chopped scallions|
1. Cut chicken breast into medalions about 3-4 cm "square" and fairly thin. Place in a bowl and add remaining ingredients. Stir, cover, and marinate for an hour or so minimum.
2. Heat oil in wok until a drop of water sizzles. Add chicken down sides of pan and cook until it loses its pinkness. Remove, drain, reserve. remove all oil except 2 teaspoons.
3. Add garlic and ginger to oil in wok and heat. When drop of water sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir to coat with oil and add sherry. Cover and let steam 2-3 minutes or until vegetables are at the peak color. Return chicken to wok and stir.
4. Make a well in food, add first four ingredients. Let heat, then add hot oil, and slowly the cornstarch paste. Stir food to coat, cook until sauce has thickened. Finish with sesame oil and scallions.
Difficulty : moderate. Precision : measure the ingredients. Posted to MC-Recipe Digest V1 # Recipe by: Jodi Longobardo <ST602390@...> From: kmeade@... (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500