Recipe - Cheng-Du Tender Chicken

One half Tender Chicken
One half cup Oil
1 tablespoon Wine
1 teaspoon Ginger, minced
1 cup Soup Stock
1 tablespoon Cornstarch Paste
1 teaspoon Spring Onion, minced
5 ounce Tender Pea Shoots
1 tablespoon Red Chili, minced
2 tablespoon Chili Nam Yuey
2 teaspoon Salt
1 teaspoon Sugar

Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over a
high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir fry
for a few seconds. Add wine, minced ginger, salt and sugar. Mix well. Add
hot soup stock. Cover the wok and simmer for 5 minutes. Add cornstarch
paste. Add minced spring onion. Mix well. Remove and serve. Cook pea
shoots in boiling water. Use to garnish plate.

From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip