Serves: 4
Total Calories: 295
1. Skin and bone chicken then slice thin.
2. Mince ginger root and scallion, then combine with cornstarch, sherry, water and salt. Add to chicken and toss to coat. Let stand 15 minutes, turning occasionally.
3. Meanwhile slice vegetables.
4. Heat oil. Add chicken and stir-fry until it begins to brown (2-3 minutes). Remove from pan.
5. Heat remaining oil add vegetables and stir-fry to coat with oil (1-2 minutes). Sprinkle with soy sauce and sugar.
6. Stir in stock, and heat quickly. Then simmer, covered, until vegetables are nearly done. Return chicken stir in to reheat and blend flavors (about 1/2 minute). Serve at once.
NOTE: Any vegetable can be used (see Vegetable Dishes, Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions for details). For suggested combinations, see Basic Stir-Fried Chicken I and II: Suggested Vegetable Combinations.
VARIATIONS:
* Dice the chicken and vegetables or cut in strips.
* For the ingredients in step 2, substitute either of the following mixtures:
1 tablespoon each of cornstarch, soy sauce and sherry
1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, dash of pepper and 1 garlic clove, minced
* In step 6, add with the stock 1/2 teaspoon sugar, 1/4 teaspoon salt and 2 teaspoons soy sauce.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Stir-Fried Chicken I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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