Chicken And Bamboo Shoots Recipe
Chicken And Bamboo Shoots is an amazingly delicous side dish. Try this Chicken And Bamboo Shoots recipe; I bet you will have a huge fan following for this one.
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
1 1/2 pints (U.S. 3 3/4 cups) chicken stock or 1 chicken bouillon cube and water
1 dessertpoon peanut oil
Pinch salt
1/4 teaspoon sugar
Pinch Ve-Tsin
Few drops ginger sherry
Directions
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 Chinese 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.
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 Chinese 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.
