Recipe - Basic Stir-Fried Cooked Chicken

2 cup Cooked chicken
2 (up to)
3 cup Vegetables
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
One half cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

1. Bone cooked chicken. Slice or dice chicken and vegetables.

2. Heat oil. Add salt, then vegetables, and stirfry to coat with oil
(about 2 minutes).

3. Stir in stock and heat quickly. Cook, covered, over medium heat, until
vegetables are just about done. Then stir in cooked chicken only to heat
through.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Serve at once.

NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables"
for details on cooking time.) Also see suggested vegetable combinations in
recipe "StirFried Cooked Chicken Veggie Combos". VARIATIONS:

1. In step 4, add to the cornstarch paste any of the following: 1 to 2
teaspoons soy sauce, 1 teaspoon sherry, or a few drops ofsesame oil.

2. At the end of step 4, garnish with One half cup almond or walnut meats,
blanched, toasted and slivered.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.