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Friday, May 1, 2009

Chicken and Bamboo Shoots

Global Cuisine > Chinese > Chicken and Bamboo Shoots
21 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 4 minutes

Serves 4

Ingredients :

3 oz. raw chicken breast
2 oz. boiled ham
2 oz. canned bamboo shoots
1-2 oz. cultivated mushrooms
1-2 springs onions, if available
1.5 pints (U.S. 33/4 cups) chicken stock or 1 chicken bouillon cube and water
1 dessertspoon peanut oil
Pinch salt
1/4 teaspoon sugar
Pinch Ve-tsin
Few drop ginger sherry

Method :

1. Cut the chicken breast into thin strips and set them aside.

2. Cut the boiled ham and bamboo shoots into similar strips and place them together in another dish.

3. Slice the mushrooms very thinly and on the bias cut the onions, if used, into 1-inch pieces.

4. Heat the chicken stock or the chicken bouillon with water.

5. Heat the peanut oil in a frying-pan and quickly cook the chicken strips in it for a minute, tossing and turning them, without colouring them.

6. Add the below ingredients:

  • ham
  • bamboo shoots
  • mushrooms (cook them a further minute).
  • Add to the chicken stock the onions, if used, the salt, sugar and Ve-Tsin.
  • Cook 1 minute.

7. Add the prepared meats and vegetables and bring to the boil. Add the ginger sherry.

Ginger Sherry

1. One makes one's own with green ginger, available at any shopping complex.

2. Chop 1/2-1 oz. green ginger or cut it into thin strips.

3. Place in a bottle which will hold 2/5 pint (U.S. 1 cup) liquid and fill up with inexpensive brown, not-too-sweet sherry.

4. Leave to infuse for a few days.

Global Cuisine > Chinese > Chicken and Bamboo Shoots
21 of 177 < prev next >


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