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Name: Chicken with Chinese Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tb Cooking oil; 1 c Onion;coarsely diced; Salt and pepper to taste; 1/2 c Water chestnuts; 1 c Coarsely chopped broccoli; 1 c Chicken broth; 1 pn (large) sugar; 1 c Diced Chinese cabbage; 1 c Bean sprouts; 3 lg Chinese Black mushrooms;; 1 c Soy sauce; or more to taste; 1 pn (large) five-spice powder; 2 tb Cornstarch; 1 Splash oyster sauce; 1 ts Chopped fresh ginger; 1 Splash soy sauce; 1/2 ts Baking soda; 1/2 c Bamboo shoots; 1/4 c Cold water; 1 tb Sesame oil; 2 Boneless chicken breasts;

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INGREDIENTS

2 tb Cooking oil
1 c Onion;coarsely diced
Salt and pepper to taste
1/2 c Water chestnuts
1 c Coarsely chopped broccoli
1 c Chicken broth
1 pn (large) sugar
1 c Diced Chinese cabbage
1 c Bean sprouts
3 lg Chinese Black mushrooms;
1 c Soy sauce; or more to taste
1 pn (large) five-spice powder
2 tb Cornstarch
1 Splash oyster sauce
1 ts Chopped fresh ginger
1 Splash soy sauce
1/2 ts Baking soda
1/2 c Bamboo shoots
1/4 c Cold water
1 tb Sesame oil
2 Boneless chicken breasts;

Servings

INSTRUCTIONS

Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch each of salt & pep- per to make a marinade. Marinate the chicken for 2 hours, drain, & set aside. Preheat a wok over high heat w/ 2 tbs. cooking oil. Add onion & lightly stir-fry. Stir in chicken & then the remaining vegetables. Add sugar, five-spice powder, oyster sauce, & a splash of soy sauce. Add Chicken Broth & bring to boil. Mix corn- starch w/ water to make smooth paste. Slowly pour into Chicken Broth, stirring constantly until stock thickens & becomes clear. Serve. Note: Chinese black mushrooms are available fresh in some larger markets. Otherwise, you can buy them dried. With these, soak to recon- stitute,remove stems, & dice buttons. ORIENT EXPRESS KETCHUM; SUN VALLEY BEVERAGE: TSINGTAO BEER From the . Downloaded from G Internet, G Internet.

NOTES

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Chicken with Chinese Mushrooms

2 tb Cooking oil
1 c Onion;coarsely diced
 Salt and pepper to taste
1/2 c Water chestnuts
1 c Coarsely chopped broccoli
1 c Chicken broth
1 pn (large) sugar
1 c Diced Chinese cabbage
1 c Bean sprouts
3 lg Chinese Black mushrooms;
1 c Soy sauce; or more to taste
1 pn (large) five-spice powder
2 tb Cornstarch
1 Splash oyster sauce
1 ts Chopped fresh ginger
1 Splash soy sauce
1/2 ts Baking soda
1/2 c Bamboo shoots
1/4 c Cold water
1 tb Sesame oil
2 Boneless chicken breasts;

Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch  each of salt & pep- per to make a marinade. Marinate the chicken for 2  hours, drain, & set aside. Preheat a wok over high heat w/ 2 tbs. cooking  oil. Add onion & lightly stir-fry. Stir in chicken & then the remaining  vegetables. Add sugar, five-spice powder, oyster sauce, & a splash of soy  sauce. Add Chicken Broth & bring to boil. Mix corn- starch w/ water to make  smooth paste. Slowly pour into Chicken Broth, stirring constantly until  stock thickens & becomes clear. Serve. Note: Chinese black mushrooms are  available fresh in some larger markets. Otherwise, you can buy them dried.  With these, soak to recon- stitute,remove stems, & dice buttons.    ORIENT EXPRESS    KETCHUM; SUN VALLEY    BEVERAGE: TSINGTAO BEER    From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 4 Servings

Calories: 252
Calories from Fat: 108 (43%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 3.7g
Cholesterol 68.4mg		21 %
Sodium 510.4mg		18 %
Potassium 470.6mg		12 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 5.2g
Protein 28.8g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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