Recipe - Chicken Garlic

2 Boneless, skinless chicken
breasts
tablespoon Wine
1 teaspoon Cornstarch
1 teaspoon Baking soda
1 teaspoon Vinegar
Little chopped fresh ginger
125 ml Veg. oil
Fewpieces chopped scallions
3 Cloves of garlic, minced
1 teaspoon Fresh minced ginger
1 cn Sliced water chestnuts
One half cup Mu er (black fungus/chinese
black mushroom
1 lg Red pepper, minced
1 cup Broccoli florets (optional)
125 ml Sherry or light cooking wine
(unsalted pre
50 ml Soy sauce
25 g Sugar
50 ml Sherry
2 teaspoon Vinegar
Few drops hot oil
Cornstarch paste
Few drops sesame oil
Handful chopped scallions

1. Cut chicken breast into medalions about 34 cm "square" and fairly thin.
Place in a bowl and add remaining ingredients. Stir, cover, and marinate
for an hour or so minimum.

2. Heat oil in wok until a drop of water sizzles. Add chicken down sides of
pan and cook until it loses its pinkness. Remove, drain, reserve. remove
all oil except 2 teaspoons.

3. Add garlic and ginger to oil in wok and heat. When drop of water
sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir to coat
with oil and add sherry. Cover and let steam 23 minutes or until
vegetables are at the peak color. Return chicken to wok and stir.

4. Make a well in food, add first four ingredients. Let heat, then add hot
oil, and slowly the cornstarch paste. Stir food to coat, cook until sauce
has thickened. Finish with sesame oil and scallions.

Difficulty : moderate. Precision
: measure the ingredients.
Posted to MCRecipe Digest V1 #335

Recipe by: Jodi Longobardo ST602390@brownvm.brown.edu

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Tue, 10 Dec 1996 11:23:46 0500