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What You Need:
(To Serve: 4 to 6)
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2 whole chicken breasts
2 tablespoons cornstarch
2 tablespoons sherry
1 tablespoon light soy sauce
1 clove garlic, minced
3 tablespoons peanut oil
1 slice ginger root, peeled
1 can (8 ounces) straw mushrooms, drained
6 ounces fresh snow peas or 1 package (6 ounces) frozen snow peas, thawed
½ cup chicken stock
3 stalks scallion, sliced into rounds
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Translate this recipe:
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| How To Cook: |
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1. Skin and bone chicken breasts and cut into 1-inch squares. Place in bowl, toss with cornstarch. Add sherry, soy sauce, garlic and 1 teaspoon oil. Stir to blend, and then set aside.
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2. In wok over high flame, heat remainder of the oil and ginger (or use a large, heavy skillet). When ginger browns, remove and discard.
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3. Add chicken and stir-fry for 3 to 5 minutes until opaque. Drain chicken, reserve.
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4. If necessary, add more oil to pan. Add mushrooms and snow peas and stir-fry about 1 minute. Return chicken to pan, stir a few seconds, add stock, cover. Cook 1 to 2 minutes more.
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5. Place in serving bowl; scatter scallion pieces over top. Serve over hot rice.
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