Recipe

Canton Chicken & Vegetable Soup Recipe

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Ingredients

Directions

Step #1 Cover mushrooms with warm water, let this stand for 30 mins, then drain.
Step #2 Cut off & discard stems; squeeze mushrooms dry, thinly slice & set aside.
Step #3 In a bowl, sherry, cornstarch, mix soy, water and pepper.
Step #4 Add chicken & toss to coat, then stir in the 1 1/2 t of the oil & let this stand for fifteen mins to marinate.
Step #5 Prepare cooking sauce - mix together wateaar, sugar, oyster sauce, sherry, sesame oil & cornstarch & set aside.
Step #6 Place a wok or wide frying pan over high heat.
Step #7 When pan is hot, add 2 T of the oil.
Step #8 When oil begins to heat, add garlic & stir once.
Step #9 Add chicken & stir-fry until chicken is opaque (about 3 mins).
Step #10 Remove chicken from pan.
Step #11 add in the remaining 1 T oil to pan.
Step #12 When oil is hot, add mushrooms & bamboo shoots.
Step #13 Stir-fry for one mins, adding a few drops water if pan appears dry.
Step #14 Add snow peas and stir-fry for 1 1/2 mins, adding a few drops more water if pan appearas dry.
Step #15 Return chicken to pan.
Step #16 Stir cooking sauce, add to pan, & cook, stirrin guntil sauce bubbles & thickens.
Step #17 Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove this from pan & set aside.
Step #18 stir in the nuts just before serving.
Step #19 --.
Enjoy the CANTON CHICKEN & VEGETABLE SOUP recipe

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