Recipe by Chef Boy of Dee's
Chinese dishes of this type are not cooked at the table, but this particular one adapts well to being prepared there, in an electric frying pan or wok. From Sunset Books "Oriental Cook Book" 1975
- 3 whole boneless skinless chicken breasts
- 1⁄2 lb fresh pea pods
- 1⁄2 lb mushroom
- 4 green onions
- 1 (7 ounce) can bamboo shoots, drained
- 1 tablespoon chicken base, dissolved in
- 1 cup water or 1 cup regular-strength chicken broth
- 1⁄4 cup soy sauce (Chinese soy sauce is saltier)
- 2 tablespoons cornstarch
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup peanut oil (can use salad oil)
- 1 (4 ounce) package cashew nuts
Directions See How It's Made
- Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares.
- Arrange on a tray.
- Remove the ends and strings from fresh peas.
- (If you can't find fresh, you can use 2 packages frozen pods, partially thawed).
- Wash and slice mushrooms.
- Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans; slice the white part 1/4 inch thick.
- Slice bamboo shoots.
- Arrange all the veggies on the tray.
- Pour chicken broth into small bowl.
- Mix together soy sauce, cornstarch, sugar and salt; pour into another small bowl.
- Place oil and nuts in containers.
- Arrange at the table with electric frying pan or wok.
- To cook, heat 1 tbl of the oil over moderate heat (350F), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside.
- Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
- Add peas and mushrooms; pour in broth, cover and simmer 2 minutes.
- Add bamboo shoots.
- Stir the soy sauce mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minutes uncovered.
- Mix in the green onion.
- Sprinkle with the nuts for service.