Side Pannel
Stir-Fried Chicken Filling
Stir-Fried Chicken Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 Dried black mushrooms
- 1/4 lb Chicken breast
- 1 ts Cornstarch
- 1/2 ts Salt
- 1/2 ts Sugar
- 1 ts Soy sauce
- 1 1/2 -(up to)
- 2 c Bean sprouts
- 2 c Spinach
- 2 Stalks
- 2 tb Oil
- 1 tb Soy sauce
- 2 tb Oil
Directions
1. Soak dried mushrooms.
2. Bone and skin chicken; then shred or cut in thin strips. Combine
cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently.
Let stand 10 minutes.
3. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop
scallion stalks. Shred soaked mushrooms.
4. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts,
spinach and mushrooms; stir-fry 2 minutes. Sprinkle with remaining soy
sauce; then remove all ingredients from pan.
5. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(about 2 minutes).
6. Return vegetables; stir-fry to heat through and blend (about 1 minute
more). Remove; then drain in a colander and let cool. VARIATIONS:
1. For the scallions, substitute 1/2 onion, shredded.
2. For the spinach, substitute 1/2 cup bamboo shoots, shredded.
3. In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon
salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry
and the soy sauce. (Omit the sugar.)
4. In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined
and chopped; then toss together in the cornstarch mixture.
FOR EGGROLLS/SPRING ROLLS
2. Bone and skin chicken; then shred or cut in thin strips. Combine
cornstarch, salt, sugar and soy sauce; then add to chicken and toss gently.
Let stand 10 minutes.
3. Meanwhile blanch bean sprouts. Cut spinach in 1-inch sections. Chop
scallion stalks. Shred soaked mushrooms.
4. Heat oil. Add scallions and stir-fry a few times. Add bean sprouts,
spinach and mushrooms; stir-fry 2 minutes. Sprinkle with remaining soy
sauce; then remove all ingredients from pan.
5. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(about 2 minutes).
6. Return vegetables; stir-fry to heat through and blend (about 1 minute
more). Remove; then drain in a colander and let cool. VARIATIONS:
1. For the scallions, substitute 1/2 onion, shredded.
2. For the spinach, substitute 1/2 cup bamboo shoots, shredded.
3. In step 2, toss the chicken only in the cornstarch and 1/4 teaspoon
salt. At the end of step 5, sprinkle the chicken with 1 tablespoon sherry
and the soy sauce. (Omit the sugar.)
4. In step 2, combine with the chicken 1/4 pound shrimp, shelled, deveined
and chopped; then toss together in the cornstarch mixture.
FOR EGGROLLS/SPRING ROLLS
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