Serves: 4
Total Calories: 294
1. Skin and bone chicken then slice thin. Slice vegetables. Crush garlic. Mince ginger root.
2. Combine sherry, soy sauce, salt and sugar.
3. Heat oil. Add garlic and ginger root stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).
4. Add sherry mixture stir in 1 minute more to blend. Remove chicken from pan.
5. Heat remaining oil. Add vegetables stir-fry to coat with oil (1-2 minutes).
6. Stir in stock and heat quickly. Then return chicken and cook, covered, over medium heat, until done (2-3 minutes).
7. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. 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.
VARIATION:
* Omit steps 2 and 4, and remove the chicken from the pan at the end of step 3. Then, in step 6, before returning the chicken, add to the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar, a dash of pepper and 1 scallion stalk, minced.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Stir-Fried Chicken II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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