Side Pannel
Stir-Fried Chicken and Chinese Cabbage H
Stir-Fried Chicken and Chinese Cabbage H
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Chicken breast
- 1 lb Chinese cabbage hearts
- 1 Clove garlic
- 2 tb Oil
- 1/2 ts Salt
- 1/2 ts Soy sauce
- 1/4 c Stock
- 2 ts Cornstarch
- 2 tb Water
Directions
1. Skin and bone chicken; then slice thin and cut in 1/2- by 2-inch strips.
Cut Chinese cabbage stems lengthwise in similar strips. Crush garlic.
2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken
and stir-fry until it loses its pinkness (1 to 2 minutes).
3. Add cabbage stems and soy sauce; stir-fry to soften slightly (about 1
minute).
4. Stir in stock and heat quickly. Then cook, covered, over medium heat
until done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a
paste.
5. Stir in cornstarch paste to thicken sauce. Serve at once.
NOTE: Chinese cabbage hearts are not vegetable "hearts" in the Western
sense, but the very sweet and delicate inner stems of the Chinese cabbage.
VARIATION: For the chicken, substitute 1/2 pound shrimp, shelled and
deveined.
Cut Chinese cabbage stems lengthwise in similar strips. Crush garlic.
2. Heat oil. Add salt, then garlic and stir-fry a few times. Add chicken
and stir-fry until it loses its pinkness (1 to 2 minutes).
3. Add cabbage stems and soy sauce; stir-fry to soften slightly (about 1
minute).
4. Stir in stock and heat quickly. Then cook, covered, over medium heat
until done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a
paste.
5. Stir in cornstarch paste to thicken sauce. Serve at once.
NOTE: Chinese cabbage hearts are not vegetable "hearts" in the Western
sense, but the very sweet and delicate inner stems of the Chinese cabbage.
VARIATION: For the chicken, substitute 1/2 pound shrimp, shelled and
deveined.
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