Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Chicken breast, diced |
1 tablespoon | Oil |
⅔ cup | Stock |
3 teaspoons | Cornstarch |
½ pounds | Small mushrooms |
1 teaspoon | Salt |
¼ \N | 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.