White cut chicken breast
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | (large) chicken breast | |
3 | cups | Water |
1 | Scallion | |
1 | 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 |
Directions
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, .
Related recipes
- Chocolate cut-out cookies
- Cold cut sandwich
- Cut glass dessert
- Cut out sugar cookies
- Cut-out cookies
- Cutlis (meatballs)
- Cutting board salsa
- Fried chicken cut-up
- Julienne-cut vegetables
- Mastering vegetable cuts
- Mitt cut-up cake
- Oatmeal cut out cookies
- Orange cut-out cookies
- Short cut biscuits
- Short cut waldorf salad
- Short-cut fruit cake
- Short-cut italian vegetable soup
- White cut chicken (stewing chicken)
- White cut chicken and vegetables
- White-cut chicken