Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Medium-size dried mushrooms 1/2 c Sliced bamboo shoots
2 ts Soy sauce 1/4 lb Snow peas **
2 ts Cornstarch Cooking Sauce
2 ts Dry sherry 1/2 c Water
2 ts Water 1 tb Dry sherry
1 ds Of white pepper 2 tb Oyster sauce
1 1/2 lb Chicken breasts ** 1/4 ts Sugar
3 1/2 tb Salad oil 1 ts Sesame oil
1 sm Clove garlic, minced 1 tb Cornstarch

* Ends and strings removed from snow peas ** Chicken breasts should be
skinned, boned and cut into bite sized pieces.

Cover mushrooms with warm water, let stand for 30 minutes, then
drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice
and set aside. In a bowl, combine soy, cornstarch, sherry, water and
pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the
oil and let stand for fifteen minutes to marinate.

Prepare cooking sauce - mix together water, sherry, oyster sauce,
sugar, sesame oil and cornstarch and set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add
2 T of the oil. When oil begins to heat, add garlic and stir once.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan. Add remaining 1 T oil to pan. When oil is
hot, add mushrooms and bamboo shoots. Stir-fry for one minutes,
adding a few drops water if pan appears dry. Add snow peas and
stir-fry for 1 1/2 minutes, adding a few drops more water if pan
appears dry. Return chicken to pan. Stir cooking sauce, add to pan,
and cook, stirring until sauce bubbles and thickens.

Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden;
remove from pan and set aside. Stir in nuts just before serving.

Browse by categories