Shredded Chicken With Tree Ears and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From my collection of handwritten recipes. Ingredients:
1 tablespoon dried tree ears (purchase at asian market) |
4 dried chinese mushrooms |
1 whole chicken breast (boneless and skinless) |
1 tablespoon cornstarch |
1 teaspoon soy sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons dry sherry |
3 slices ginger, slivered |
2 tablespoons oil |
2 scallions, minced |
Directions:
1. In separate bowls, soak tree ears and mushrooms in warm water until soft, about 15 minutes. Drain tree ears, discard water, and rinse in cold water. Coarsely chop. Drain mushrooms, reserving 1/2 cup soaking water. Remove and discard stems. Cut caps into thin shreds. Cut chicken into thin shreds. In a medium bowl, toss chicken, cornstarch, soy sauce, salt, pepper, sherry, and ginger. In a wok, heat oil over high heat until smoking. Add chicken and stir fry until white, 3 to 5 minutes. Add tree ears and mushrooms and stir fry 2 minutes. Add reserved mushroom water, bring to a boil, and simmer 3 minutes. Stir in scallion and serve.
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