Canton Chicken & Snow Peas

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Title: CANTON CHICKEN & SNOW PEAS
Categories: Main dish
Yield: 3 Servings

-Chicken -
4.00 Medium-size dried mushrooms
2.00 t Each soy sauce, cornstarch,
-dry sherry & water
-dash of white pepper
1.50 lb Chicken breasts, skinned,
-boned, and cut in bite-siz
-pieces
3.50 T Salad oil
1.00 sm Clove garlic, minced
0.50 c Sliced bamboo shoots
0.25 lb Snow peas, ends and
-strings removed
-Cooking sauce -
0.50 c Water
1.00 T Dry sherry
2.00 T Oyster sauce
0.25 t Sugar
1.00 t Sesame oil
1.00 T Cornstarch

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, cornstarch, sherry, water and
pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the
oil and let stand for fifteen minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce,
sugar, sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add
2 T of the 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 T oil to pan. When oil is
hot, add mushrooms and bamboo shoots. Stir-fry for one minutes,
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, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
blanched almonds in 1 T salad oil over medium-low heat until golden;
remove from pan and set aside. Stir in nuts just before serving.

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