Stir-fried chicken and bean sprouts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried black mushrooms | |
| 1 | Chicken breast | |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Sherry |
| 1½ | pounds | Bean sprouts |
| 1 | small | Onion |
| 1 | Scallion stalk | |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Oil |
Directions
1. Soak dried mushrooms.
2. Skin and bone chicken; then shred. Combine cornstarch and sherry. Then add to chicken and toss to coat.
3. Blanch bean sprouts. Shred onion, scallion and soaked mushrooms.
4. Heat oil. Add bean sprouts and shredded vegetables; stir-fry 2 minutes.
5. Add salt, sugar and soy sauce and stir-fry to blend in well. Remove vegetables and liquids from pan.
6. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Return vegetables; stir-fry 1-2 minutes more. Serve at once.
NOTE: Although this dish can be served with rice, it's usually accompanied by Peking doilies (or pancake rolls). Each diner places a bit of the chicken mixture on his doily, rolls it up to enclose the filling, then picks it up with his fingers.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .