Velvet chicken

Yield: 6 servings

Measure Ingredient
1 Chicken breast, diced
1 tablespoon Oil
⅔ cup Stock
3 teaspoons Cornstarch
½ pounds Small mushrooms
1 teaspoon Salt
¼ Inch piece of fresh ginger, chopped
1 teaspoon Pepper

Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, ½ tsp salt and ½ tsp pepper. Let sit. Pour the boiling stock over the mushrooms in another bowl and stir in 2 tsp cornstarch, ½ tsp salt and ½ tsp pepper. Quick fry the chicken, over high heat for 30 seconds then add the mushroom mixture and the ginger. Stir constantly until just done, no more than 5 minutes, over medium heat. Serve immediately.

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