Chicken and Bamboo Shoots
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Serves : 4
Preparation time :
5 minutes
Cooking time : 4 minutes
Ingredients :
3 oz. raw chicken breast
2 oz. boiled ham
2 oz. canned bamboo shoots
1-2 oz. cultivated mushrooms
1-2 springs onions, if available
11/2 pints (U.S. 33/4 cups) chicken stock or 1 chicken bouillon cube and water
1 dessertspoon peanut oil
Pinch salt
1/4 teaspoon sugar
Pinch Ve-tsin
Few drop ginger sherry
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Method :
- Cut the chicken breast into thin strips and set them aside. Cut the boiled ham and bamboo shoots into similar strips and place them together in another dish.
- Slice the mushrooms very thinly and on the bias cut the onions, if used, into 1-inch pieces. Heat the chicken stock or the chicken bouillon with water. Heat the peanut oil in a frying-pan and quickly cook the chicken strips in it for a minute, tossing and turning them, without colouring them.
- Add the ham, bamboo shoots and mushrooms and cook them a further minute. Add to the chicken stock the onions, if used, the salt, sugar and Ve-Tsin. Cook 1 minute.
- Add the prepared meats and vegetables and bring to the boil. Add the ginger sherry.
Ginger Sherry
- One makes one's own with green ginger, available at any Chiese emporium.
- Chop 1/2-1 oz. green ginger or cut it into thin strips. Place in a bottle which will hold 2/5 pint (U.S. 1 cup) liquid and fill up with inexpensive brown, not-too-sweet sherry.
- Leave to infuse for a few days.
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