Chinese Chickens Recipes - Chicken with Chinese Mushrooms Recipe

Ingredients

• 2-3 tablespoons raw chicken (breast or dark meat)

• ginger sherry

• sesame oil

• salt and Ve-Tsin (M.S.G.)

• 1 teaspoon corn-flour

• 3 teaspoons water

• 2 tablespoons thinly sliced Chinese mushrooms

• 2-3 short spears green sprouting broccoli

• peanut oil

• 1 crushed clove garlic

• 1 small onion, chopped

• 3-4 tablespoons hot chicken stock

• pinch sugar

• 1/4 teaspoon soy sauce

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Method:

1. Cut the raw chicken diagonally into thin slices. Place them in a bowl with few drops ginger sherry, few drops sesame oil, tiny pinch salt, tiny pinch Ve-Tsin, 1/2 teaspoon corn-flour and 1 teaspoon water and work them very well into the meat with the finger tips.

2. Leave ready. Also have ready and separately the stem less mushrooms (cut into thin strips) and the broccoli spears, which should be slim and tender rather than thick and coarse.

3. Heat 1 tablespoon peanut oil in a frying-pan. Add the garlic and onion. When the onion is a pale gold, discard the garlic.

4. Add the mushrooms and broccoli to the pan and move them about for 1 1/2 to 2 minutes. Meanwhile heat enough oil for deep frying to 375°F. or 190°C. (the ideal temperature for raw chicken).

5. Drop the chicken slices into it. Add to the vegetables a few drops ginger sherry, few drops sesame oil and the chicken stock and cook together for 3-4 minutes.

6. Add another pinch salt, Ve-Tsin and the sugar, soy sauce and remaining corn-flour, blended with the rest of the water, and cook for 1 1/2 minutes.

7. By this time, the chicken pieces should be a rich golden brown. Lift them out, drain them well and add them to the vegetables. Turn the mixture into a heated dish and serve at once.

Note: There is little sauce in this dish but, on the other hand, it should not be dry. If the mixture does not seem to be moist enough before adding the corn-flour, add 1-2 further tablespoons of stock and then proceed as above.