Recipe - Braised Chicken Breast

3 Dried black mushrooms
1 (large) chicken breast
1 tablespoon Cornstarch
1 tablespoon Soy sauce
One half teaspoon Salt
One half pound Leeks
One half cup Bamboo shoots
2 tablespoon Smoked ham
2 (up to)
3 tablespoon Oil
2 tablespoon Oil
1 cup Water
1 tablespoon Sherry
2 tablespoon Soy sauce
1 tablespoon Cornstarch
2 tablespoon Water
1 teaspoon Sugar
Worcestershire sauce

1. Soak dried mushrooms.

2. Skin and bone chicken breast and cut in 2inch squares. Combine
cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.

3. Cut leeks in 1inch sections; slice bamboo shoots and soaked mushrooms.
Mince ham.

4. Heat oil. Add leeks and stirfry to brown lightly; then remove. Heat
remaining oil. Add chicken; stirfry until it loses its pinkness. Return
leeks to pan.

5. Add water and bring to a boil. Stir in sherry and remaining soy sauce;
then reduce heat and simmer, covered, 10 minutes.

6. Add cut or sliced up bamboo shoots and mushrooms; simmer, covered, 20 minutes
more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a
serving platter and keep warm.

7. Blend remaining cornstarch and cold water to a paste; stir in sugar.
Then add to liquids in pan, stirring to thicken. Pour sauce over chicken.
Garnish with ham, sprinkle with Worcestershire Sauce and serve.

NOTE: This Shanghai style dish is sometimes called Princess Chicken.

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