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Chicken With Chinese Mushrooms
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2-3 tablespoons raw chicken ( breast or dark meat )
Ginger sherry
Sesame oil
Salt and Ve-Tsin ( Monosodium glutamate )
1 teaspoons cornflour
3 teaspoons water
2 tablespoons thinly sliced Chicnese mushrooms
2-3 short spears green sprouting broccoli peanut oil
1 crushed clove garlic
1 small onion, chopped
3-4 tablespoons hot chicke stock
Pinch sugar 1/4 teaspoon soy sauce
Method :
Cut the chicken diagonally into thin slices. Place them in a bowl with few drops ginger sherry, few drops sesame oil, tiny pinch Ve-Tsin, 1/2 teaspoon corn flour and 1 teaspoon water and work them very well into the meat with the finger tips. Leave ready. Also have ready and separately the stemless mushrooms ( cut into thin strips ) and the broccoli spears, which should be slim and tender rather than thick and coarse.
Heat 1 tablespoon peanut oil in a frying pan. Add the garlic and onion. When the onion is a pale gold, discard the garlic. Add the mushrooms and broccoli to the pan and move them about for 11/2 to 2 minutes. Meanwhile heat enough oil for deep frying to 375°F. or 190°C. ( the ideal temperature for raw chicken ). Drop the chicken slices into it. Add to the vegetables a few droops ginger sherry., few drops sesame oil and the chicken stock and cook together for 3-4 minutes. Add another pinch salt, Ve-Tsin and the sugar, soy sauce and remaining corn flour, blended with the rest of the water, and cook for 11/2 minutes.
By this time, the chicken pieces should be a rich golden brown. Lift them out, drain them well and add them to the vegetables. Turn the mixture into a heated dish and serve at once.
Note : There is little sauce in this dish but, on the other hand, it should not be dry. If the mixture does not seem to be moist enough before adding the corn flour, add 1-2 further tablespoons of stock and then proceed as above.
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