Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Soy sauce; or more to taste |
1 teaspoon | Chopped fresh ginger |
½ teaspoon | Baking soda |
1 tablespoon | Sesame oil |
\N \N | Salt & pepper to taste |
2 \N | Boneless chicken breasts; diced 1-inch pieces |
2 tablespoons | Cooking oil |
1 cup | Onion;coarsely diced |
½ cup | Bamboo shoots |
½ cup | Water chestnuts |
1 cup | Diced Chinese cabbage |
1 cup | Coarsely chopped broccoli |
1 cup | Bean sprouts |
3 larges | Chinese Black mushrooms; diced |
1 pinch | (large) sugar |
1 pinch | (large) five-spice powder |
1 \N | Splash oyster sauce |
1 \N | Splash soy sauce |
1 cup | Chicken broth |
2 tablespoons | Cornstarch |
¼ cup | Cold water |
Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch each of salt & pep- per to make a marinade. Marinate the chicken for 2 hours, drain, & set aside. Preheat a wok over high heat w/ 2 tbs. cooking oil. Add onion & lightly stir-fry. Stir in chicken & then the remaining vegetables. Add sugar, five-spice powder, oyster sauce, & a splash of soy sauce. Add Chicken Broth & bring to boil. Mix corn- starch w/ water to make smooth paste. Slowly pour into Chicken Broth, stirring constantly until stock thickens & becomes clear. Serve. Note: Chinese black mushrooms are available fresh in some larger markets. Otherwise, you can buy them dried.
With these, soak to recon- stitute,remove stems, & dice buttons.
ORIENT EXPRESS
KETCHUM; SUN VALLEY
BEVERAGE: TSINGTAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .