White cut chicken breast

Yield: 4 Servings

Measure Ingredient
1 \N (large) chicken breast
3 cups Water
1 \N Scallion
1 \N Or
2 slices Fresh ginger root
3 tablespoons Soy sauce
1 tablespoon Sherry
1 teaspoon Sugar
1 teaspoon Vinegar
½ teaspoon Salt
3 drops Sesame oil; more or less
3 drops Tabasco sauce; more or less

1. Place chicken breast in a saucepan. Boil water and pour over chicken.

Simmer, covered, 10 minutes.

2. Drain, reserving liquid for stock. Let chicken cool; then bone. With a sharp knife, cut in ¾-inch strips. Arrange, skin-side up, on a serving dish.

3. Mince scallion and ginger root and sprinkle over chicken. Combine soy sauce, sherry, sugar, vinegar, salt and sesame oil. Pour over chicken. Then sprinkle with Tabasco Sauce and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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