Title: Canton Chicken & Snow Peas
Categories: Main
Yield: 3 Servings
| 4 | | Medium-size dried mushrooms |
| 2 | ts | Each soy sauce, cornstarch, dry sherry & water dash of white |
| 1 1/2 | lb | Chicken breasts, skinned, boned, and cut in bite-siz pieces |
| 3 1/2 | tb | Salad oil |
| 1 | sm | Clove garlic, minced |
| 1/2 | c | Sliced bamboo shoots |
| 1/4 | lb | Snow peas, ends and strings removed Cooking sauce - |
| 1/2 | c | Water |
| 1 | tb | Dry sherry |
| 2 | tb | Oyster sauce |
| 1/4 | ts | Sugar |
| 1 | ts | Sesame oil |
| 1 | tb | Cornstarch |
Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken
and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar,
sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T
of the oil. When oil begins to heat, add garlic and stir once. Add
chicken and stir-fry until chicken is opaque (about 3 minutes). Remove
chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add
mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops
water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes,
adding a few drops more water if pan appearas dry. Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and
thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden; remove
from pan and set aside. Stir in nuts just before serving.