Free Recipe Stir-Fried Chicken Filling
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Stir-Fried Chicken Filling Recipe
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
Stir-Fried Chicken Filling Preparation
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 From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 12
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