RECIPES OF CHINA

Ingredients

1

8 oz

2 medium

2 cans

3 cups

2 tsp

3 tbsp

3 tbsp

3 tbsp

4 tsp

1/8 tsp

1

Broiler/fryer chicken

Fresh broccoli (wash and cut into 1-inch pieces)

Yellow onions (peeled and chopped)

Whole button mushrooms (drain away liquid)

Vegetable oil

Fresh ginger root (grated)

Dry sherry

Cider vinegar

Hoi Sin Sauce

Soy sauce

Black or white pepper (grounded)

Red or green bell pepper (remove seeds and veins and chop coarsely)

Cornstarch

1. Remove giblets from chicken, rinse and cut into bite size pieces
2. Coat chicken pieces with ½ cup cornstarch
3. Heat vegetable oil in wok over high heat until it reaches 375 degrees F
4. Add chicken pieces, one at a time, to hot oil, (cook only 1/3 of the pieces at a time)
5. Cook until golden and completely cooked, for about 5 minutes
6. Drain on paper towels
7. Repeat with remaining chicken
8. Remove all but 2 tbsp oil from wok
9. Stir-fry ginger in the oil over medium heat for about 1 minute
10. Add onion to ginger
11. Stir-fry over high heat for 1 minute
12. Add broccoli, pepper and mushrooms and stir-fry for 2 minutes
13. Combine stock, 1 tbsp cornstarch and all remaining ingredients
14. Add to vegetable mixture
15. Cook and stir until liquid boils and becomes translucent
16. Return chicken to wok.
17. Cook and stir until chicken is hot throughout,  for about 2 minutes