Stir-fry chicken with vegetables [sung gai pin]

Yield: 6 servings

Measure Ingredient
1 cup Boneless chicken, cut
2 teaspoons Cornstarch
1 teaspoon Soy sauce, light
2 teaspoons Oyster sauce
1 teaspoon Cornstarch
½ cup Plum sauce
½ teaspoon Sesame oil
2 tablespoons Peanut oil
2½ cup Chopped vegetables **
1 \N Garlic clove, minced
4 tablespoons Chicken Broth (see recipe)




~-------------------------------------------------------------------- The vegetables for this dish should be "chunky" rather than "leafy".

Some suggestions are fresh mushroom slices; scallions(white part),cut in ½" diagonals; sweet red peppers, seeded and cut in 1" cubes; sweet green peppers, cut the same way; water chestnuts, sliced; or snow peas, cut in thirds. Use no more than ½ cup of any one. You may also include fruit if you don't use the plum sauce. Suggestions are peeled mango, cut in ½" pieces; pineapple chunks; Ginger Pickle; or melon chunks. If any of these are canned, rinse off the syrup. This would give you 3 or 4 vegetables and one or two fruits, a good combination.

~--------------------------------------------------------------------- 1. In small bowl, combine corn starch, soy sauce, oyster sauce, and sesame oil. Marinate cut chicken in this for ½ hour.

2. Heat wok over high heat for about 1 minute. Add 1 T peanut oil and coat wok. Add the vegetables one at a time. The order isn't important except for melon (if used) which should be added after the others have cooked. Stir-fry the vegetables for about 1-2 minutes. Turn off heat and reserve.

3. Wash and dry wok. Heat for 1 minute. Add 1 T oil and coat wok. Add minced garlic and stir-fry till light brown. Add chicken with marinade in a layer and cook for about 1 minute, then turn over and cook other side fo the same time.

4. When chicken turns white, add vegetables and stir-fry all for about 2 minutes.

5. Make well in center and add the chosen sauce. Stir-fry all together for 1 to 1½ minutes until sauce thickens. Serve immediately.

~---- adapted from New Cantonese Cooking, by Eileen Yin-fei Lo Submitted By BARBARA BOUCHARD On 10-17-94

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