| Chicken with Water Chestnuts ~ Contrasts of the crunchy chestnuts with the tenderness of the chicken breasts, give this dish it's wide appeal. 1 oz Chinese dried mushrooms bowling water to cover mushrooms 3 stalks celery ~ cut into ½-inch slices 1 red or green bell pepper ~ cut into thin strips 1 medium yellow onion ~ cut into wedges, separate layers 1 can (8 oz) water chestnuts ~ drain and cut into halves 8 oz bean sprouts, rinse and drain 1 piece (about 1-inch square), pare and cut into thin slices 1½ cups vegetable oil 2 whole chicken breasts *Stock mixture 2/3 cup chicken stock or superior stock ( this may be substituted with 2/3 cup water and 1 tbsp instant chicken bouillon granules) 4 tsp cornstarch 1 tbsp dry sherry 1 tbsp soy sauce 1 tbsp oyster sauce ~ homemade or available in many supermarkets and Asian markets. 1. Place mushrooms in a bowl and cover with boiling water. Let stand 30 minutes. Drain and squeeze excess liquid from mushrooms. Cut mushrooms into halves. 2. Remove skin and bones from chicken and discard. Cut chicken into 1-inch pieces. 3. Combine *stock mixture, cornstarch, sherry, soy sauce and oyster sauce. Stir well to dissolve cornstarch. 4. Heat oil in wok over high heat until it reaches 375 degrees F. Cook chicken pieces in the oil until golden, 5 minutes. Drain on paper towels. 5. Remove all but 2 tablespoons oil from wok. Add celery, pepper, onions, water chestnuts, ginger and chicken to wok. Toss lightly until combined. 6. Pour stock mixture over vegetable-chicken mixture. Cook and stir until vegetables are crisp-tender, 3 to 5 minutes. |
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