Recipe Ingredient
- 1 pound chicken meat
- Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 - 4 Chinese dried mushrooms, softened and sliced
- 1 can bamboo shoots or 1 can baby corn
- 2 green onions, sliced on the diagonal into thirds
- 1 slice ginger, minced
- 1 garlic clove, minced
- Sauce:
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- 1 1/2 tablespoons cornstarch
- 1/3 cup water
- 1 teaspoon sesame oil
- Oil for stir-frying
Instructions
- Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.
- While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.
- Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat.
- Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.
- Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.
