Willie's Chicken Stir Fry
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From the Cookhouse Cuisinier:
September 13, 2004: |
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What you need. |
What you do. |
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2 cups chicken stock, 1/2 cup fine chopped mushrooms and stems,
2 tbsp. soy sauce, 1/2 tsp. ground ginger, 1/2 cup minced onion,
1/2 tsp. garlic. |
In a sauce pan, heat the stock. Add all other sauce ingredients.
Allow to simmer for 1 hour. |
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Two chicken breasts, boned, trimmed, and cut into bite sized
pieces. 2 tbsp. peanut oil. Salt and ground black pepper. |
Put oil in a hot skillet. Add chicken and stir fry to sear. Salt
and pepper to taste. |
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Cut into bite sized pieces, 1/2 red, 1/2 yellow, 1/2 green pepper,
10 green onions, 1 cup button mushrooms, 2 cups bok choi. Slice
6 water chestnuts. 15 to 20 pea pods. 12 to 15 broccoli buds.
29 baby corn. 20 whole shiitake mushrooms. |
Add 2 tbsp. of sauce to frying pan. Add remaining ingredients.
Reduce heat. Cover and allow to steam for 5 minutes until vegetables
are al dente. |
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3 tbsp. corn starch, 3 tbsp water. |
Dissolve corn starch in water and thicken sauce. |
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Pour sauce into a warm gravy boat. Place chicken and vegetables
on a hot platter. Serve immediately with Chinese noodles, hot
rice, or linguine. |