Side Pannel
Braised Chicken Breast
Ingredients List
- 3 Dried black mushrooms
- 1 (large) chicken breast
- 1 tb Cornstarch
- 1 tb Soy sauce
- 1/2 ts Salt
- 1/2 lb Leeks
- 1/2 c Bamboo shoots
- 2 tb Smoked ham
- 2 -(up to)
- 3 tb Oil
- 2 tb Oil
- 1 c Water
- 1 tb Sherry
- 2 tb Soy sauce
- 1 tb Cornstarch
- 2 tb Water
- 1 ts Sugar
- Worcestershire sauce
Directions
1. Soak dried mushrooms.
2. Skin and bone chicken breast and cut in 2-inch squares. Combine
cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.
3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.
Mince ham.
4. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat
remaining oil. Add chicken; stir-fry until it loses its pinkness. Return
leeks to pan.
5. Add water and bring to a boil. Stir in sherry and remaining soy sauce;
then reduce heat and simmer, covered, 10 minutes.
6. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes
more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a
serving platter and keep warm.
7. Blend remaining cornstarch and cold water to a paste; stir in sugar.
Then add to liquids in pan, stirring to thicken. Pour sauce over chicken.
Garnish with ham, sprinkle with Worcestershire Sauce and serve.
NOTE: This Shanghai style dish is sometimes called Princess Chicken.
2. Skin and bone chicken breast and cut in 2-inch squares. Combine
cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.
3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.
Mince ham.
4. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat
remaining oil. Add chicken; stir-fry until it loses its pinkness. Return
leeks to pan.
5. Add water and bring to a boil. Stir in sherry and remaining soy sauce;
then reduce heat and simmer, covered, 10 minutes.
6. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes
more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a
serving platter and keep warm.
7. Blend remaining cornstarch and cold water to a paste; stir in sugar.
Then add to liquids in pan, stirring to thicken. Pour sauce over chicken.
Garnish with ham, sprinkle with Worcestershire Sauce and serve.
NOTE: This Shanghai style dish is sometimes called Princess Chicken.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
