Shantung Chicken Recipe - Cooking Index
Shantung Chicken Recipe - Cooking Index
| 1 | Chicken breast - skinned and boned | |
| 2 tablespoons | 30ml | Corn starch |
| 3 tablespoons | 45ml | Soy sauce |
| 1 tablespoon | 15ml | Sherry |
| 1 | Garlic clove - minced | |
| 3 tablespoons | 45ml | Oil |
| 1 tablespoon | 15ml | Sesame seeds - toasted |
| 1/2 lb | 227g / 8oz | Bean sprouts |
| 1 | Green onion bunch | |
| 1 tablespoon | 15ml | Ginger root - (fresh), slivered |
Slice onions, separate white from green parts.
Cut chicken into thin narrow strips. Combine about 1 T cornstarch, about 1 T soy sauce, and sherry with garlic in dish, mix with chicken and set aside.
Blend remaining 1 T cornstarch, remaining 2 T soy sauce and 1 cup water; set aside.
Heat about 1 T oil in a wok. Stir fry chicken for one minute; remove and set aside.
Heat about 2 T oil in the wok. Add bean sprouts, white part of onion and ginger. Stir fry for 3 minutes. Return chicken to wok; add soy sauce mixture, green onions and sesame. Bring to boil, cook until thick. Serve over noodles or rice.
NOTES:
* Quick Asian-style chicken breast.
Source:
Fine Cooking Magazine, 3/98
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