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