Serves: 4
Total Calories: 29
1. Place chicken breast in a saucepan. Boil water and pour over chicken. Simmer, covered, 10 minutes.
2. Drain, reserving liquid for stock. Let chicken cool then bone. With a sharp knife, cut in 3/4-inch strips. Arrange, skin-side up, on a serving dish.
3. Mince scallion and ginger root and sprinkle over chicken. Combine soy sauce, sherry, sugar, vinegar, salt and sesame oil. Pour over chicken. Then sprinkle with Tabasco Sauce and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White Cut Chicken Breast recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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