Chicken with chinese mushrooms

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.




From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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