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Add a photoServings: 4
Ingredients
- 3 x Dry black mushrooms
- 1 x (large) chicken breast
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1/2 tsp Salt
- 1/2 lb Leeks
- 1/2 c. Bamboo shoots
- 2 Tbsp. Smoked ham
- 2 x -(up to)
- 3 Tbsp. Oil
- 2 Tbsp. Oil
- 1 c. Water
- 1 Tbsp. Sherry
- 2 Tbsp. Soy sauce
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 tsp Sugar Worcestershire sauce
Directions
- 1. Soak dry mushrooms.
- 2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add in to chicken and toss gently to coat.
- 3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.
- Mince ham.
- 4. Heat oil. Add in leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add in chicken; stir-fry till it loses its pinkness. Return leeks to pan.
- 5. Add in water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 min.
- 6. Add in sliced bamboo shoots and mushrooms; simmer, covered, 20 min more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep hot.
- 7. Blend remaining cornstarch and cool water to a paste; stir in sugar.
- Then add in to liquids in pan, stirring to thicken. Pour sauce over chicken.
- Garnish with ham, sprinkle with Worcestershire Sauce and serve.
- NOTE: This Shanghai style dish is sometimes called Princess Chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 185 | 69% |
| Total Fat 20.82g | 26% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.48g | |
| Cholesterol 28mg | 9% |
| Sodium 1088mg | 45% |
| Potassium 242mg | 7% |
| Total Carbs 9.37g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.85g | 1% |
| Protein 10.24g | 16% |
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