Braised Chicken Breast

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.