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Canton chicken & snow peas
Artist: _
Categories: Asian, Beans, Chicken, Chinese, Entrees, Ethnic, Exotic, Peas, Poultry, Vegetables
Yield: 3
Rating: 0
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Ingredients:
-Chicken -
4 Medium-size dried mushrooms
2 tbspEach soy sauce, cornstarch
-dry sherry & water
-dash of white pepper
1 1/2 lbsChicken breasts, skinned
-boned, and cut in bite-siz
-pieces
3 1/2 tbspSalad oil
1 smallClove garlic, minced
1/2 cupSliced bamboo shoots
1/4 lbsSnow peas, ends and
-strings removed
-Cooking sauce -
1/2 cupWater
1 tbspDry sherry
2 tbspOyster sauce
1/4 tbspSugar
1 tbspSesame oil
1 tbspCornstarch
Procedures:
1Cover mushrooms with warm water, let stand for 30 minutes, then drain.
2Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
3In a bowl, combine soy, cornstarch, sherry, water and pepper.
4Add chicken and toss to coat, then stir in 1 ?t of the oil and let stand for fifteen minutes to marinate.
5Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
6Place a wok or wide frying pan over high heat.
7When pan is hot, add 2 t of the oil.
8When oil begins to heat, add garlic and stir once.
9Add chicken and stir-fry until chicken is opaque (about 3 minutes).
10Remove chicken from pan.
11Add remaining 1 t oil to pan.
12When oil is hot, add mushrooms and bamboo shoots.
13Stir-fry for one minutes, adding a few drops water if pan appears dry.
14Add snow peas and stir-fry for 1 ?minutes, adding a few drops more water if pan appearas dry.
15Return chicken to pan.
16Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
17Variations: cashew or almond chicken - first toast ?c cashews or blanched almonds in 1 t salad oil over medium-low heat until golden; remove from pan and set aside.
18Stir in nuts just before serving
 
 
 
 

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