©1968

DifficultyIntermediate

"a Cantonese classic from Trader Vic's Cookbook"

Name: Chicken Cantonese
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
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

Yields1 Serving

Prep Time20 minsCook Time7 minsTotal Time27 mins

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

Wash and string snow peas and cut crosswise in half

Stir-fry chicken in hot peanut oil for about 10 seconds.

Add vegetables and seasonings and stir fry another 10 seconds.

Add chicken stock and bring to a boil. Cover and steam for about a minute.

Stir in cornstarch slur, mix thoroughly and quickly. Let simmer until desired consistency.

Sauce should be not too thick, but should drip or run freely and readily.

Ingredients