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  Added: Sep 23, 2006  •  Visited (948)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Stir - Fried Chicken With Fresh Mushrooms
(Mo - Ku - Chi - Pien)
What You Need:
  • 2 whole chicken breasts, about ¾ pound each
  • 2 teaspoons cornstarch
  • 1 egg white
  • 1 tablespoon Chinese rice wine, or pale dry sherry
  • 1 teaspoon salt
  • ¼ pound fresh snow peas (frozen, thoroughly defrosted snow peas will do, but they will not have the crispness of the fresh ones)
  • 4 tablespoons peanut oil, or flavorless vegetable oil
  • ¼ pound fresh mushrooms, about 1 inch in diameter, sliced ¼ inch thick
  • 2 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock or water

  • How To Cook:
    1. One at a time, skin, bone and slice the chicken breasts in the following fashion: Lay the whole unsplit chicken breast on its side on a chopping board.

    2. Holding the breast firmly in place with your hand, cut it lengthwise through the skin along the curved breastbone with a cleaver or sharp knife.

    3. Carefully free the meat from the bones with the cleaver. Then grasp the meat in one hand, and pull it off the bones and away from the skin-using the cleaver to free the meat if necessary.

    4. Turn the breast over and repeat on the other side. Remove each tube shaped fillet from the boned breast meat, and pull out and discard the tendon in each fillet.

    5. Lay the breast meat and fillets flat, and cut them into paper-thin slices. Then cut the slices into pieces about 2 inches long and 1 inch wide.

    6. In a large mixing bowl, combine the chicken and cornstarch, and toss them about with a spoon until each piece is lightly coated. Add the egg white, wine and salt, and stir them with the chicken until they are thoroughly mixed together.

    7. Snap off the tips of the fresh snow peas and, with a small, sharp knife, string the pea pods.

    8. Have the chicken, snow peas, oil, ginger, mushrooms and the cornstarch mixture within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

    2. Add the mushrooms, snow peas and ½ teaspoon of salt, and stir-fry over moderate heat for about 2 minutes. With a long spoon, transfer the vegetables to a platter and set aside.

    3. Add 3 tablespoons of oil to the pan and let it heat for 30 seconds. Drop in the ginger slices, cook for about 30 seconds, then remove and discard them.

    4. Immediately, add the chicken and stir-fry for about 2 minutes, or until the pieces are firm and white. Return the reserved cooked vegetables to the pan.

    5. Give the cornstarch mixture a quick stir to recombine it, add it to the pan and cook, stirring constantly for a few seconds, until the ingredients are coated with a light, clear glaze. Transfer the entire contents of the pan to a heated platter and serve at once

    To Serve: 4 as main course or 6 to 8 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Mushrooms
    Dish » Main Courses


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