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Eggrolls: Stir-Fried Chicken Filling

Serves: 5
Total Calories: 155

Ingredients

4 dried black mushrooms
1/4 pound chicken breast
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon soy sauce
1 1/2 to 2 cups bean sprouts
2 cups spinach
2 stalks scallion
2 tablespoons oils
1 tablespoon soy sauce
2 tablespoons oils

Directions:

1. Soak dried mushrooms.

2. Bone and skin chicken then shred or cut in thin strips. Combine cornstarch, salt, sugar and soy sauce then add to chicken and toss gently. Let stand 10 minutes.

3. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop scallion stalks. Shred soaked mushrooms.

4. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts, spinach and mushrooms stir-fry 2 minutes. Sprinkle with remaining soy sauce then remove all ingredients from pan.

5. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).

6. Return vegetables stir-fry to heat through and blend (about 1 minute more). Remove then drain in a colander and let cool.

VARIATIONS:
* For the scallions, substitute 1/2 onion, shredded.
* For the spinach, substitute 1/2 cup bamboo shoots, shredded.
* In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry and the soy sauce. (Omit the sugar.)
* In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined and chopped then toss together in the cornstarch mixture.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 155
Calories from Fat: 110

This Eggrolls: Stir-Fried Chicken Filling recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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