Chicken Breasts With Bean Sprouts
|Bean sprouts||8 Ounce|
|Cooked chicken||3 Tablespoon (In Strips)|
|Peanut oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Chicken stock||1 Cup (16 tbs)|
|Ginger sherry||1 Teaspoon|
|Soy sauce||1 Teaspoon|
Pick over sprouts, discarding any seeds.
Heat half oil and quickly fry onion in it.
Add 1 teaspoon chicken stock, tiny pinch pepper, good pinch salt and pinch Ve-Tsin and sprouts and cook for 3 minutes, turning sprouts over and over.
Transfer to a heated dish; keep hot.
Wipe out pan.
Add remaining oil; toss and cook the chicken pieces in it at a good heat for 1 minute.
Add 1/4 pint (U.S. 5/8 cup) chicken stock, sherry, seasonings and soy sauce.
Stir in cornflour, blended with the water, and cook for a further 1 1/2 minutes.
Put on bean sprouts.