sarah
Head Chef
- Joined
- Oct 24, 2004
- Messages
- 1,161
INGREDIESNTS:
2 cups raw rice
3 large dried Shitake mushrooms
2 cups boiling water
1 egg white
1 tablespoon cornstarch
1-1/2 pounds skinless, boneless chicken breast, cut in 1/2-inch dice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pepper, to taste
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 quarter-sized slices of fresh ginger, minced
1 clove garlic, minced
2 scallions, chopped (reserve green portion for garnish)
1 cup frozen sugar snap peas, thawed
1 cup coarsely chopped walnuts
Prepare rice according to package directions.
Place Shitake mushrooms in medium-size bowl and pour boiling water over. Set aside for 10 minutes to soften.
Cut off stems and discard. Slice mushroom caps 3/4-inch thick and set aside.
Stir together the egg white and 1 tablespoon cornstarch till smooth.
Add diced chicken and mix till completely coated. Set aside till ready to cook.
Combine 1 tablespoon cornstarch, 2 tablespoons water, chicken broth, 1/2 teaspoon salt, pepper, and soy sauce. Set aside.
Heat oil in wok over high heat.
Add ginger, garlic and white part of scallion, stir-frying for thirty seconds.
Add chicken and continue to stir fry, separating the pieces as they cook, till the chicken is completely white.
Add mushrooms, snap peas and sherry, tossing with chicken.
Add chicken broth mixture and stir-fry sauce till hot and thick.
Sprinkle walnuts over and stir to combine. Transfer to platter and garnish with reserved chopped green scallion. Serve with hot rice.
2 cups raw rice
3 large dried Shitake mushrooms
2 cups boiling water
1 egg white
1 tablespoon cornstarch
1-1/2 pounds skinless, boneless chicken breast, cut in 1/2-inch dice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pepper, to taste
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 quarter-sized slices of fresh ginger, minced
1 clove garlic, minced
2 scallions, chopped (reserve green portion for garnish)
1 cup frozen sugar snap peas, thawed
1 cup coarsely chopped walnuts
Prepare rice according to package directions.
Place Shitake mushrooms in medium-size bowl and pour boiling water over. Set aside for 10 minutes to soften.
Cut off stems and discard. Slice mushroom caps 3/4-inch thick and set aside.
Stir together the egg white and 1 tablespoon cornstarch till smooth.
Add diced chicken and mix till completely coated. Set aside till ready to cook.
Combine 1 tablespoon cornstarch, 2 tablespoons water, chicken broth, 1/2 teaspoon salt, pepper, and soy sauce. Set aside.
Heat oil in wok over high heat.
Add ginger, garlic and white part of scallion, stir-frying for thirty seconds.
Add chicken and continue to stir fry, separating the pieces as they cook, till the chicken is completely white.
Add mushrooms, snap peas and sherry, tossing with chicken.
Add chicken broth mixture and stir-fry sauce till hot and thick.
Sprinkle walnuts over and stir to combine. Transfer to platter and garnish with reserved chopped green scallion. Serve with hot rice.
