Stir-fried chicken w/soy jam
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-lb) chicken | |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Water |
| 3 | tablespoons | Oil |
| 2 | tablespoons | Soy jam |
| 1 | teaspoon | Sugar |
Directions
1. Skin and bone chicken; dice in ½-inch cubes.
2. Mince scallion and ginger root; then combine with cornstarch, sherry and water. Add to chicken and toss gently to coat. Let stand 15 minutes, turning occasionally.
3. Heat oil. Add chicken and stir-fry until it begins to brown (2 to 3 minutes).
4. Add soy jam and sugar, stir-frying to heat through and blend (about 1 minute more). Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .