Basic Stir-Fried Chicken #2

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Basic Stir-Fried Chicken #2 Ingredients

1 Chicken breast	1/2 ts Sugar
1 lb Vegetables	1 1/2 tb Oil
1 Clove garlic	1 1/2 tb Oil
2 sl Fresh ginger root	1/2 c Stock
2 tb Sherry	2 ts Cornstarch
1 tb Soy sauce	2 tb Water
1/2 ts Salt

Instructions for Basic Stir-Fried Chicken #2

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: See Note in "Basic Stir-Fried Chicken #1". 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. SEE "STIR-FRIED CHICKEN VEGETABLE COMBOS" FOR SUGGESTED VEGETABLE COMBINATIONS From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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