*  Exported from  MasterCook  *

                        Canton Chicken & Snow Peas

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Chicken                      Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken:
   4       md           Dried mushrooms
   2       ts           Soy sauce
   2       ts           Corn starch
   2       ts           Dry sherry
   2       ts           Water
   1       ds           White pepper
   1 1/2   lb           Chicken breasts --
                        - skinned, boned,
                        - cut in bite-sized pieces
   3 1/2   tb           Salad oil
   1       cl           Garlic -- minced
     1/2   c            Bamboo shoots -- sliced
     1/4   lb           Snow peas --
                        - ends & strings removed
                        Cooking Sauce:
     1/2   c            Water
   1       tb           Dry sherry
   2       tb           Oyster sauce
     1/4   ts           Sugar
   1       ts           Sesame oil
   1       tb           Corn starch

  Cover mushrooms with warm water, let stand for 30 minutes, then
  drain. Cut off and discard stems; squeeze mushrooms dry, thinly
  slice and set aside. In a bowl, combine soy, corn starch, sherry,
  water, and pepper. Add chicken and toss to coat, then stir in
  1-1/2 ts oil and let stand for 15 minutes to marinate.

  Cooking Sauce:

  Mix together water, sherry, oyster sauce, sugar, sesame oil, and
  corn starch and set aside.

  Place a wok or wide frying pan over high heat. When pan is hot, add
  2 tb oil. When oil begins to heat, add garlic and stir once. Add
  chicken and stir-fry until chicken is opaque, about 3 minutes.
  Remove chicken from pan. Add remaining 1 tb oil to pan. When oil is
  hot, add mushrooms and bamboo shoots. Stir-fry for 1 minute, adding
  a few drops water if pan appears dry. Add snow peas and stir-fry
  for 1-1/2 minutes, adding a few drops more water if pan appearas
  dry. Return chicken to pan. Stir cooking sauce, add to pan, and
  cook, stirring until sauce bubbles and thickens.

  Cashew or Almond Chicken:

  First toast 1/2 cup cashews or blanched almonds in 1 tb salad oil
  over medium-low heat until golden; remove from pan and set aside.
  Stir in nuts just before serving.
 

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