Stir-fried chicken and tomatoes #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 1 | Scallion stalk | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| 2 | Tomatoes (up to) | |
| 3 | tablespoons | Oil |
| ¼ | cup | Stock |
| ½ | teaspoon | Salt |
Directions
1. Skin and bone chicken; then dice.
2. Cut scallion in ½-inch sections; mince ginger root; then combine with soy sauce and sherry. Add to chicken and toss gently to coat. Let stand 15 minutes, turning occasionally. Drain, reserving marinade.
3. Meanwhile peel and cube tomatoes.
4. Heat oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with marinade liquid and stir-fry 1 minute more.
5. Stir in stock and salt and heat quickly. Then add tomatoes, stirring gently only to heat through. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .