Chicken With Five Shreds

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast, julienned
• 1 teaspoon salt
• 1 egg
• 1 tablespoon cornstarch
• peanut oil, for stir-frying
• 2 cloves garlic, minced
• 1 piece ginger, thin,julienne
• 1 scallion, julienne
• 1/4 cup carrot, 1 inch in length,julienne
• 1/4 red pepper, julienne
• 1/4 green pepper, julienne
• 1/4 cup bamboo shoot, julienne
• 4 dried black mushrooms, soaked in boiling water 20 minutes,stems removed,julienne
• 1/2 box firm tofu, drained and julienne (tofu)
• 2 tablespoons light soy sauce
• 2 teaspoons sugar
• 1 tablespoon chili paste with garlic
• 1 tablespoon sherry wine
• 1/4 cup chicken stock
• 1 teaspoon cornstarch

Recipe

• 1 combine sauce ingredients in a bowl.
• 2 set aside.
• 3 combine chicken shreds with salt, egg and cornstarch.
• 4 mix lightly with hand.
• 5 in a wok, heat 1 1/2 t.
• 6 oil until hot.
• 7 add chicken, stir to separate, cook until no longer pink.
• 8 remove and set aside.
• 9 wipe out wok with paper towel.
• 10 heat 2 t.
• 11 oil in wok.
• 12 stir-fry garlic, ginger and scallion 1 minute.
• 13 add carrots, peppers, bamboo shoots, and mushrooms.
• 14 stir-fry for 1 minute.
• 15 remove to bowl.
• 16 reheat 2 t.
• 17 oil in wok.
• 18 add bean curd.
• 19 stir-fry gently for 1 minute.
• 20 add all vegetables.
• 21 add chicken.
• 22 stir-fry 3 minutes.
• 23 pour in sauce mixture.
• 24 stir-fry 2 minutes more.
• 25 serve hot over steamed rice.