Serves: 4
Total Calories: 218
1. Soak dried mushrooms.
2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.
3. Cut leeks in 1-inch sections slice bamboo shoots and soaked mushrooms. Mince ham.
4. Heat oil. Add leeks and stir-fry to brown lightly then remove. Heat remaining oil. Add chicken stir-fry until it loses its pinkness. Return leeks to pan.
5. Add water and bring to a boil. Stir in sherry and remaining soy sauce then reduce heat and simmer, covered, 10 minutes.
6. Add sliced bamboo shoots and mushrooms simmer, covered, 20 minutes more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep warm.
7. Blend remaining cornstarch and cold water to a paste stir in sugar. Then add to liquids in pan, stirring to thicken. Pour sauce over chicken. Garnish with ham, sprinkle with Worcestershire Sauce and serve.
NOTE: This Shanghai-style dish is sometimes called Princess Chicken.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Chicken Breast recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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