Recipe - Stir-Fried Chicken Filling

4 Dried black mushrooms
One fourth pound Chicken breast
1 teaspoon Cornstarch
One half teaspoon Salt
One half teaspoon Sugar
1 teaspoon Soy sauce
1 One half (up to)
2 cup Bean sprouts
2 cup Spinach
2 Stalks
2 tablespoon Oil
1 tablespoon Soy sauce
2 tablespoon Oil

1. Soak dried mushrooms.

2. Bone and skin chicken; then shred or cut in thin strips. Combine
cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently.
Let stand 10 minutes.

3. Meanwhile blanch bean sprouts. Cut spinach in 1inch sections. Chop
scallion stalks. Shred soaked mushrooms.

4. Heat oil. Add scallions and stirfry a few times. Add bean sprouts,
spinach and mushrooms; stirfry 2 minutes. Sprinkle with remaining soy
sauce; then remove all ingredients from pan.

5. Heat remaining oil. Add chicken and stirfry until it loses its pinkness
(about 2 minutes).

6. Return vegetables; stirfry to heat through and blend (about 1 minute
more). Remove; then drain in a colander and let cool. VARIATIONS:

1. For the scallions, substitute One half onion, shredded.

2. For the spinach, substitute One half cup bamboo shoots, shredded.

3. In step 2, toss the chicken only in the cornstarch and One fourth teaspoon
salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry
and the soy sauce. (Omit the sugar.)

4. In step 2, combine with the chicken One fourth pound shrimp, shelled, deveined
and chopped; then toss together in the cornstarch mixture.

FOR EGGROLLS/SPRING ROLLS

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