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Title: Stir-Fried Chicken Filling Categories: Poultry Yield: 12 Servings 4 Dried black mushrooms 1/4 lb Chicken breast 1 ts Cornstarch 1/2 ts Salt 1/2 ts Sugar 1 ts Soy sauce 1 1/2 -(up to) 2 c Bean sprouts 2 c Spinach 2 Stalks 2 tb Oil 1 tb Soy sauce 2 tb Oil 1. Soak dried mushrooms. 2. Bone and skin chicken; then shred or cut in thin strips. Combine cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently. Let stand 10 minutes. 3. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop scallion stalks. Shred soaked mushrooms. 4. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts, spinach and mushrooms; stir-fry 2 minutes. Sprinkle with remaining soy sauce; then remove all ingredients from pan. 5. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 6. Return vegetables; stir-fry to heat through and blend (about 1 minute more). Remove; then drain in a colander and let cool. VARIATIONS: 1. For the scallions, substitute 1/2 onion, shredded. 2. For the spinach, substitute 1/2 cup bamboo shoots, shredded. 3. In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry and the soy sauce. (Omit the sugar.) 4. In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined and chopped; then toss together in the cornstarch mixture. FOR EGGROLLS/SPRING ROLLS From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |