Shantung chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast, skinned and boned | |
| 2 | tablespoons | Corn starch |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | Garlic clove, minced | |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Sesame seeds, toasted |
| ½ | pounds | Bean sprouts |
| 1 | Green onion bunch | |
| 1 | tablespoon | Ginger root (fresh), slivered |
Directions
Slice onions, separate white from green parts.
Cut chicken into thin narrow strips. Combine about 1 T cornstarch, about 1 T soy sauce, and sherry with garlic in dish, mix with chicken and set aside.
Blend remaining 1 T cornstarch, remaining 2 T soy sauce and 1 cup water; set aside.
Heat about 1 T oil in a wok. Stir fry chicken for one minute; remove and set aside.
Heat about 2 T oil in the wok. Add bean sprouts, white part of onion and ginger. Stir fry for 3 minutes. Return chicken to wok; add soy sauce mixture, green onions and sesame. Bring to boil, cook till thick. Serve over noodles or rice.
NOTES:
* Quick Asian-style chicken breast. Yield: Serves 2-3.
: Difficulty: easy to moderate.
: Time: 20 minutes.
: Precision: approximate measurement OK.
: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz : Copyright (C) 1986 USENET Community Trust