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Receta Canton Chicken And Snow Peas
by Global Cookbook

Canton Chicken And Snow Peas
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Ingredientes

  • 4 med -size dry mushrooms
  • 2 tsp Each soy sauce, cornstarch, dry sherry & water dash of white pepper
  • 1 1/2 lb Chicken breasts, skinned, boned, and cut in bite-siz pcs
  • 3 1/2 Tbsp. Salad oil
  • 1 sm Clove garlic, chopped
  • 1/2 c. Sliced bamboo shoots
  • 1/4 lb Snow peas, ends and strings removed
  • 1/2 c. Water
  • 1 Tbsp. Dry sherry
  • 2 Tbsp. Oyster sauce
  • 1/4 tsp Sugar
  • 1 tsp Sesame oil
  • 1 Tbsp. Cornstarch

Direcciones

  1. Cover mushrooms with hot water, let stand for 30 min, then drain. Cut off and throw away stems; squeeze mushrooms dry, thinly slice and set aside.
  2. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add in chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen min to marinate.
  3. Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
  4. Place a wok or possibly wide frying pan over high heat. When pan is warm, add in 2 Tablespoons of the oil. When oil begins to heat, add in garlic and stir once. Add in chicken and stir-fry till chicken is opaque (about 3 min). Remove chicken from pan. Add in remaining 1 Tablespoons oil to pan. When oil is warm, add in mushrooms and bamboo shoots. Stir-fry for one min, adding a few drops water if pan appears dry. Add in snow peas and stir-fry for 1 1/2 min, adding a few drops more water if pan appearas dry. Return chicken to pan. Stir cooking sauce, add in to pan, and cook, stirrin guntil sauce bubbles and thickens.
  5. Variations: Cashew or possibly Almond Chicken - first toast 1/2 c cashews or possibly blanched almonds in 1 Tablespoons salad oil over medium-low heat till golden brown; remove from pan and set aside. Stir in nuts just before serving.