The Stir-Fried Rice recipe posted yesterday provided many variations for substituting ingredients, flavors, and the same holds true for Stir-Fried Chicken. There are options for preparation techniques as well as similar substitutions for the vegetable selections in this one. Following recipe guidelines from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller and found on pages 305-306, here are the basic ingredients, steps, notations and variations for creating this dish at your home. I have also added the option of substituting a little brandy in place of the sherry, in step 2.
For this recipe, I used a combination of broccoli florets, shredded Chinese cabbage, sliced button mushrooms, mung bean sprouts, diced tomatoes from the garden, and snow peas for the fresh vegetables and water chestnuts with baby corn for the canned vegetables. The 4 to 6 cups of vegetables seems like a lot at first, but when using Chinese cabbage it tends to shrink by a large volume and therefore requires a bit more than you think in the outset of the recipe, it will cook down. If you are using vegetables that do not cook down much then 4 cups will be just right.
Note: Click on images for a larger view.
Serves 6 to 8 portions
|3||Each||Chicken breasts, boneless, 6 oz. each approximate|
|6||Slices||Ginger root, fresh, minced (approx 1 Tbsp)|
|3||Stalks||Green onions, chopped|
|4||Tbsp||Sherry (or 2 Tbsp sherry & 2 Tbsp Brandy)|
|4 – 6||Cups||Vegetables (see list of options below)|
|3||Tbsp||Sesame oil (divided)|
|1 ½||Cups||Stock, chicken or vegetable|
NOTE: In addition to the list from the Stir-Fried Rice recipe, vegetables and other ingredients incorporated in any combination of the following, with some duplicated here:
Onions, broccoli, tomatoes, mushrooms (fresh, canned, dried – soaked), black mushrooms, Chinese cabbage, walnuts, cashews, peanuts, bamboo shoots, water chestnuts, celery, almonds, green peas, cucumber, asparagus, green peppers, red peppers, Chinese turnips, green onions, Bok Choy, spinach, or lettuce, mung bean sprouts, snow peas, and baby corn.
Variations: Dice the chicken and vegetables or cut both into strips.
For the ingredients in step 2, substitute either of the following mixtures:
3 Tbsp each cornstarch, soy sauce and sherry.
3 Tbsp soy sauce, 2 Tbsp oil, 3 Tbsp cornstarch, 1 tsp salt, dash of pepper, and 3 garlic cloves minced.
For step 6, add with the stock 1 ½ tsp sugar, ¾ tsp salt and 2 Tbsp soy sauce.