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Receta Braised Chicken Breast
by Global Cookbook

Braised Chicken Breast
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Ingredientes

  • 3 x Dry black mushrooms
  • 1 x (large) chicken breast
  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Soy sauce
  • 1/2 tsp Salt
  • 1/2 lb Leeks
  • 1/2 c. Bamboo shoots
  • 2 Tbsp. Smoked ham
  • 2 x -(up to)
  • 3 Tbsp. Oil
  • 2 Tbsp. Oil
  • 1 c. Water
  • 1 Tbsp. Sherry
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Water
  • 1 tsp Sugar Worcestershire sauce

Direcciones

  1. Soak dry mushrooms.
  2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add in to chicken and toss gently to coat.
  3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.
  4. Mince ham.
  5. Heat oil. Add in leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add in chicken; stir-fry till it loses its pinkness. Return leeks to pan.
  6. Add in water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 min.
  7. Add in sliced bamboo shoots and mushrooms; simmer, covered, 20 min more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep hot.
  8. Blend remaining cornstarch and cool water to a paste; stir in sugar.
  9. Then add in to liquids in pan, stirring to thicken. Pour sauce over chicken.
  10. Garnish with ham, sprinkle with Worcestershire Sauce and serve.
  11. NOTE: This Shanghai style dish is sometimes called Princess Chicken.