Recipe - Chicken With Chinese Mushrooms

1 cup Soy sauce; or more to taste
1 teaspoon Chopped fresh ginger
One half teaspoon Baking soda
1 tablespoon Sesame oil
Salt & pepper to taste
2 Boneless chicken breasts;
minced 1inch pieces
2 tablespoon Cooking oil
1 cup Onion;coarsely minced
One half cup Bamboo shoots
One half cup Water chestnuts
1 cup Diced Chinese cabbage
1 cup Coarsely chopped broccoli
1 cup Bean sprouts
3 lg Chinese Black mushrooms;
minced
1 pn (large) sugar
1 pn (large) fivespice powder
1 Splash oyster sauce
1 Splash soy sauce
1 cup Chicken broth
2 tablespoon Cornstarch
One fourth cup Cold water

Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch
each of salt & pep per to make a marinade. Marinate the chicken for 2
hours, drain, & set aside. Preheat a wok over high heat w/ 2 tbs. cooking
oil. Add onion & lightly stirfry. Stir in chicken & then the remaining
vegetables. Add sugar, fivespice powder, oyster sauce, & a splash of soy
sauce. Add Chicken Broth & bring to boil. Mix corn starch w/ water to make
smooth paste. Slowly pour into Chicken Broth, stirring constantly until
stock thickens & becomes clear. Serve. Note: Chinese black mushrooms are
available fresh in some larger markets. Otherwise, you can buy them dried.
With these, soak to recon stitute,remove stems, & dice buttons.

ORIENT EXPRESS

KETCHUM; SUN VALLEY

BEVERAGE: TSINGTAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.