Prep 30 mins
Cook 10 mins
This recipe was published in the July, 1980 issue of Family Circle magazine.
- 4 medium dried Chinese mushrooms
- 2 large chicken breasts
- 2 medium carrots
- 1 can bamboo shoot
- 3 tablespoons chicken stock
- 2 tablespoons sake or 2 tablespoons sherry wine
- 2 tablespoons sugar
- 1 tablespoon shoyu (Japanese soy sauce)
- 1⁄2 cup lightly cooked green peas
- Wash mushrooms, soak in warm water for 20 minutes, rinse, squeeze dry, remove stalks and cut the caps into quarters.
- Skin the chicken breasts, cut lengthwise into halves, carefully remove the bones, cut flesh into 1/2 inch squares.
- Dice the carrots and drained bamboo shoots.
- Heat 1 tablespoon oil.
- add chicken, carrots, mushrooms and bamboo shoots, cook over high heat, stirring for 2 minutes.
- Add the stock, sake and sugar, cook over moderate heat, stirring frequently, for another 7 minutes.
- Stir in the soy sauce and cook gently until chicken is tender, stir in the green peas and reheat.
- Serve with rice.
Your Japanese Chicken is very tasty and goes well with other oriental dishes. Instead of green peas I used sugar peas and barely cooked them. I had Saki on hand so I used that and it gave a nice subtle flavor (of course I had to test the saki as I was cooking definately good) Excellent recipe thanks James I'll be watching for more of your recipes
Okay. Not as good as I thought though.