Chinese Chicken and Mushroom Soup
Over a year ago
1,407 views
Ingredients
No ingredients listed.
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Had this for the first time last week at a chinese resterant. I really recommend it if you appreciate simple flavours.
Method
-
1
Skin and bone chicken breasts and cut into 1-inch squares. Place in bowl, toss with cornstarch. Add sherry, soy sauce, garlic and 1 teaspoon oil. Stir to blend, and then set aside.
-
2
In wok over high flame, heat remainder of the oil and ginger (or use a large, heavy skillet). When ginger browns, remove and discard.
-
3
Add chicken and stir-fry for 3 to 5 minutes until opaque. Drain chicken, reserve.
-
4
If necessary, add more oil to pan. Add mushrooms and snow peas and stir-fry about 1 minute. Return chicken to pan, stir a few seconds, add stock, cover. Cook 1 to 2 minutes more.
-
5
Place in serving bowl, scatter scallion pieces over top. Serve over hot rice.
Comments (0)