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Serves:
4
Ingredients:
3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice
ginger, finely chopped
1
garlic clove, minced
Sauce:
1 cup chicken stock*
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon
cornstarch (corn flour)
Seasonings:
2 tablespoons soy sauce
1 tablespoon
rice wine or dry sherry
a few drops sesame oil
1 tablespoon
cornstarch (corn flour)
Oil for
stir-frying
Directions:
Cut chicken breasts into strips. Add seasonings in
the order given and marinate chicken for about 15
minutes.
While chicken is marinating, prepare vegetables.
Rinse and slice bamboo shoots and water chestnuts.
Slice and chop
ginger, and peel and mince
garlic
clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil. Add the chicken and stir-fry
until it changes color. Remove and set aside.
Add 1 tablespoon oil. Add the
garlic
and
ginger
and
stir-fry briefly. Add the mushrooms and stir-fry for
several seconds, then add bamboo shoots, and water
chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok
and add sauce. Cook, stirring, until the sauce is
thickened. Return chicken to wok. Mix together and
serve hot.
*You can also use chicken broth. Just bring it to a
boil, add a bit of
rice wine for flavor, and let it
simmer for about 5 minutes. Another variation is to
boil the mushrooms in the chicken broth before
stir-frying.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
