Chicken and Chinese Chive Shu-Mei
INGREDIENTS:
1 Chicken breast, boned and
-cut into bite sizes.
1 lb Napa cabbage, 1 inch slices
4 Mushrooms, fresh sliced
4 Mushrooms, Chinese black
-presoaked and sliced
3/4 c Chicken broth
3/4 c Chicken broth
1 tb Cornstarch dissolved in
-2 T cold water
1/2 ts MSG
1 ts Rice Wine
1 tb Soy Sauce
Salt
Pepper
1 Chicken breast, boned and
-cut into bite sizes.
1 lb Napa cabbage, 1 inch slices
4 Mushrooms, fresh sliced
4 Mushrooms, Chinese black
-presoaked and sliced
3/4 c Chicken broth
3/4 c Chicken broth
1 tb Cornstarch dissolved in
-2 T cold water
1/2 ts MSG
1 ts Rice Wine
1 tb Soy Sauce
Salt
Pepper
Stir-fry chicken in 2 T oil until meat changes color.
Add cabbage and both kinds of mushrooms. Continue stir-frying as you pour in the chicken broth.
When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG, rice wine, soy sauce, salt and pepper. Stir-fry until sauce thickens (not a very thick sauce).
Add cabbage and both kinds of mushrooms. Continue stir-frying as you pour in the chicken broth.
When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG, rice wine, soy sauce, salt and pepper. Stir-fry until sauce thickens (not a very thick sauce).