Recipe - Stir-Fried Deep-Fried Chicken Wbrown Be

6 Dried black mushrooms
1 Chicken breast
1 tablespoon Cornstarch
1 tablespoon Sherry
One fourth teaspoon Salt
1/3 cup Bamboo shoots
1 Green pepper
1 Clove garlic
1 Wedge ginger root
1 teaspoon Cornstarch
One half teaspoon Sugar
2 teaspoon Water
1 (up to)
2 tablespoon Brown bean sauce
Oil for deepfrying
2 tablespoon Oil
One fourth teaspoon Salt
One half cup Stock
One half (up to)
1 teaspoon Red pepper oil

1. Soak dried mushrooms.

2. Bone chicken; then cut in 11/2inch cubes. Combine cornstarch, sherry
and salt. Add to chicken and toss to coat. Let stand 10 to 15 minutes.

3. Dice bamboo shoots, green pepper and soaked mushrooms. Mince garlic.
Crush ginger root.

4. Blend cornstarch, sugar and cold water to a paste. Mash brown bean
sauce. Meanwhile heat oil.

5. Add chicken cubes to oil and deepfry until golden. Drain on paper
toweling.

6. Heat remaining oil. Add salt, then garlic and ginger root; stirfry a
few times. Add vegetables and stirfry about 1 minute.

7. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium
heat.

8. Add deepfried chicken cubes and brown bean sauce. Stir in gently only
to heat through.

9. Stir in cornstarch paste to thicken. Sprinkle with red pepper oil and
serve at once.

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