Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken breasts; skinned 1/3 c Sliced bamboo shoots
Boneless optional -- or cooked carrots
1 c Peanut oil 1/2 ts Salt
1/4 ts Cornstarch 1/2 ts Sugar
3 tb Chicken stock 3 tb Soy sauce
1/4 c Garlic; chopped 1/2 c -water
1/3 c Sliced water chestnuts 1 ts Sesame oil

--------------------------MARINADE-------------------------------
1 ts Dry sherry 1 tb Sesame oil
1/4 ts Salt 1 Egg white

Chop chicken breasts into 2 inch square pieces; mix marinade
ingredients in a medium bowl; add chicken pieces and mix well; let
stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1
minute; add chicken pieces and stir-fry until chicken is almost
cooked, 3 to 4 minutes; remove chicken, draining well over the wok;
set aside; remove oil from wok except 4 tablespoons; dissolve
cornstarch in chicken stock to make a paste; set aside; heat oil in
wok over medium heat 1 minute; add cooked chicken, garlic, water
chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt,
sugar, soy sauce and water; cover and cook over low heat 10 minutes;
add cornstarch paste; stir-fry until sauce thickens slightly, about
30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4
servings. I have one more to post...

Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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