©1968
AuthorDartagnan"a Cantonese classic from Trader Vic's Cookbook"
8 oz boneless skinless chicken breast, sliced into 1/2" wide strips, 1 1/2" long, 1/4" thick
8 oz Chinese snow peas
¼ cup peanut oil
½ cup bamboo shoots
1 cup bok choy
1 cup celery, sliced
1 cup button mushrooms, sliced
½ cup water chestnuts, sliced
1 tsp MSG
1 tsp salt
4 cups chicken stock
2 tbsp cornstarch, well mixed with 1/2 cup water into a slur
1
Wash and string snow peas and cut crosswise in half
2
Stir-fry chicken in hot peanut oil for about 10 seconds.
3
Add vegetables and seasonings and stir fry another 10 seconds.
4
Add chicken stock and bring to a boil. Cover and steam for about a minute.
5
Stir in cornstarch slur, mix thoroughly and quickly. Let simmer until desired consistency.
6
Sauce should be not too thick, but should drip or run freely and readily.
Ingredients
8 oz boneless skinless chicken breast, sliced into 1/2" wide strips, 1 1/2" long, 1/4" thick
8 oz Chinese snow peas
¼ cup peanut oil
½ cup bamboo shoots
1 cup bok choy
1 cup celery, sliced
1 cup button mushrooms, sliced
½ cup water chestnuts, sliced
1 tsp MSG
1 tsp salt
4 cups chicken stock
2 tbsp cornstarch, well mixed with 1/2 cup water into a slur