Recipe ingredients and directions:
1 chicken breast (about 3/4 pound before skinning and boning)
5 tsp cornstarch
1 tsp dry sherry or shao hsing wine
1/4 tsp ground white pepper
1 pound button mushrooms or 3/4 to 1 cup drained, canned mushrooms
1 cup peanut, vegetable, or corn oil
1/3 cup thinly sliced bamboo shoots
3/4 cup celery cabbage, stalk part only, cut into 3-inch lengths
1/2 tsp sugar
1/4 tsp monsodium glutamate (optional)
1 Tblsp rendered chicken fat
15 oz can straw mushrooms (optional)
Skin and bone the chicken breast.
Cut the chicken into the thinnest possible slices. (This is easier
if the meat is partially frozen.) Put the slices into a mixing bowl
and add 1 tsp of the cornstarch blended with 1 tsp of water, salt,
wine, and pepper. Blend to coat the chicken pieces.
If fresh button mushrooms are used, cut off the stems and rinse
well. Add chicken broth to cover and simmer 5 minutes. Drain. There
should be about 3/4 to 1 cup.
In a wok or skillet, heat the oil over a high flame and add the
sliced chicken. Cook, stirring, just to separate the pieces and
until the meat has lost its pink color, about 15 seconds. Drain
into a sieve-lined bowl to catch the drippins, leaving 2 Tablespoons
of oil in the pan.
To the oil in the pan, add the mushrooms, bamboo shoots, and cabbage.
Cook, stirring, about 2 minutes. Add 1 cup of chicken broth and
bring to a rapid boil. Add the sugar and monosodium glutamate.
Cook about 30 seconds.
Blend the remaining cornstarch with 2 tablespoons water and stir
it in. When thickened, add the chicken. Cook, stirring, until the
chicken is piping hot. Dribble the chicken fat over all and serve
YIELD: 2 to 6 servings
Category: Asian Recipes