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Basic Noodles In Soup II: Stir-Fried Chicken Topping I |
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Print this Recipe
1 cup white meat chicken
1 cup fresh mushrooms
1/2 cup water chestnuts
2 tablespoons oil
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
2 teaspoons cornstarch
2 tablespoons water
1. Slice chicken, fresh mushrooms and water chestnuts.
2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes).
3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to soften (about 1 minute more).
4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve.
VARIATIONS:
* For the water chestnuts, substitute bamboo shoots.
* After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce.
* In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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