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Canton Chicken and Snow Peas Recipe
Serves 3
Ingredients: Chicken"
4 medium-size dried mushrooms
2 tsp soy sauce
2 tsp cornstarch
2 tsp dry sherry
2 tsp water
Dash of white pepper
1 1/2 lb chicken breasts, skinned, boned and cut in bite-sized pieces
3 1/2 tsp salad oil
1 small clove garlic, minced
1/2 cup sliced bamboo shoots
1/4 lb snow peas, ends and, strings removed
Cooking sauce:
1/2 cup water
1 tsp dry sherry
2 tsp oyster sauce
1/4 tsp sugar
1 tsp sesame oil
1 tsp cornstarch
Instructions: 1. Cover mushrooms with warm water, let stand for 30 minutes, then drain.
2. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
3. In a bowl, combine soy, cornstarch, sherry, water and pepper.
4. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate.
5. Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
6. Place a wok or wide frying pan over high heat.
7. When pan is hot, add 2 tbsp of the oil.
8. When oil begins to heat, add garlic and stir once.
9. Add chicken and stir-fry until chicken is opaque (about 3 minutes).
10. Remove chicken from pan.
11. Add remaining 1 tbsp oil to pan.
12. When oil is hot, add mushrooms and bamboo shoots.
13. Stir-fry for one minutes, adding a few drops water if pan appears dry.
14. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry.
15. Return chicken to pan.
16. Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
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