Yield: 6 servings
|1||Chicken breast, diced|
|½ pounds||Small mushrooms|
|¼||Inch piece of fresh ginger, chopped|
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.