How to make it

  • Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.

Reviews & Comments 6

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  • snt420 4 years ago
    This is my favorite chinese dish. Do you think it has to have the sugar? I don't like anything even remotely sweet... I know it's weird. Any way, I'm so glad you posted this so I can try to make this myself!
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    " It was excellent "
    merlin ate it and said...
    Ah, this is a blast from my past. Chinatown Chicago. Thanks.
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    " It was excellent "
    lanabade ate it and said...
    Yum,where have you been hope on a nice vacation5 forks
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  • goodeat 4 years ago
    Five forky!
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    " It was excellent "
    spinach1948 ate it and said...
    Hi how are you doing. I have missed you and your recipes.
    Hi 5.
    ED
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    " It was excellent "
    snowcat17 ate it and said...
    'meow wow guy pan.. hahahah I love this too.. HIGH FIVE FORKS!!!
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