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Ingredients:

  1. 2 T oil
  2. 1 t salt
  3. 2 cloves of garlic
  4. 1 chicken cut up into 1x1-inch pieces
  5. 2 T oyster sauce
  6. 2 t soy sauce
  7. 1 t rice wine
  8. 1 t shredded ginger
  9. 1 cup soup stock
  10. 2 scallions cut into 1-inch strips
  11. 1 t sugar
  12. 1 t cornstarch
  13. 1 t soy sauce

Preparation: Mix E, F, G, H, and 1 T water. Mix K, L, M and 4 T water.

Cooking:

  1. Put A, B, and C in a hot wok.
  2. Stirfry D for 5-minutes or until golden brown
  3. Add E, F, G, H and stirfry for another 2 minutes
  4. Add I and simmer at low heat until the chicken is tender.
  5. Add J and K, L, M and stir until the sauce thickens.

Serve over rice.


Source: Hong, Wallace Yee. The Chinese Cook Book. Crown: New York, 1952.

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