Chicken With Chinese Mushrooms
|Chicken||3 Tablespoon (Breast /Dark Meat)|
|Oil for deep frying||2 Cup (32 tbs) (For deep frying)|
|Ginger sherry||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Chinese mushrooms||2 Tablespoon, thinly sliced|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Small, chopped|
|Chicken stock||4 Tablespoon|
|Soy sauce||1⁄4 Teaspoon|
Cut the raw chicken diagonally into thin slices.
Place them in a bowl with few drops ginger sherry, few drops sesame oil, tiny pinch salt, tiny pinch Ve-Tsin, 1/2 teaspoon cornflour and 1 teaspoon water and work them very well into the meat with the finger tips.
Also have ready and separately the stemless mushrooms (cut into thin strips) and the broccoli spears, which should be slim and tender rather than thick and coarse.
Heat 1 tablespoon peanut oil in a frying-pan.
Add the garlic and onion.
When the onion is a pale gold, discard the garlic.
Add the mushrooms and broccoli to the pan and move them about for 1 1/2 to 2 minutes.
Meanwhile heat enough oil for deep frying to 375°F. or 190°C. (the ideal temperature for raw chicken).
Drop the chicken slices into it.
Add to the vegetables a few drops ginger sherry, few drops sesame oil and the chicken stock and cook together for 3-4 minutes.
Add another pinch salt, Ve-Tsin and the sugar, soy sauce and remaining cornflour, blended with the rest of the water, and cook for \ minutes.
By this time, the chicken pieces should be a rich golden brown.
Lift them out, drain them well and add them to the vegetables.