| Sliced Chicken with Mushrooms ~ 6 oz chicken breast 1½ tsp salt 1½ tbsp cornstarch 10 large dried mushrooms 1 small onion 2½-3 tbsp vegetable oil 1 slice ginger root 2-3 tbsp mushroom water 2 tbsp soy sauce 2 tbsp dry sherry 2½ tbsp superior stock or chicken stock ¼ tsp monosodium glutamate (MSG) 1½ tsp sugar Preparation: 1. Cut the chicken meat thin into 1½ x 1-inch slices. Rub them with salt and dredge with cornstarch. 2. Soak the mushrooms in 3/4 cup of warm water for 30 minutes. Retain the 2-3 tablespoons of the mushroom water at the end of this time. Chop the onion fine. Cooking: 1. Heat a large frying pan or wok, and add the oil. Add the ginger and onion; stir-fry for 2 minutes over medium heat. Add the chicken slices, spreading them over the surface of the pan. Cook for 1½ minutes, turning twice. Remove the chicken slices and keep hot. 2. Add the mushrooms to the pan and stir-fry for 1 minute. Add the mushroom water and all the remaining ingredients, and turn the mushrooms in this mixture. Return the chicken to the pan and increase the heat to high. Stir-fry the chicken and mushrooms together for 1½ minutes; serve. If Chinese dried mushrooms are unavailable, substitute a larger quantity of well-rinsed fresh mushrooms and two tablespoons of ordinary dried mushrooms. Add an extra tablespoon of oil to the pan before stir-frying the mixed fresh and dried mushrooms, and cook them for 3 minutes before adding the other ingredients. It is important to rinse the fresh mushrooms before using to remove their blackness; otherwise black will become the dominant color. Serves 4-6 with other dishes |
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