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. From
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (56%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1.5mg||0 %|
|Sodium 267.8mg||9 %|
|Potassium 287.4mg||8 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 15.9g|
|Protein 3.4g||5 %|
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Calories per serving: 188
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