Braised Chicken Breast Recipe

• 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

1. 1.
2. Soak dry mushrooms.
3. 2.
4. Skin and bone chicken breast and cut in 2-inch squares.
5. Combine cornstarch, soy sauce and salt.
6. Add in to chicken and toss gently to coat.
7. 3.
8. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.
9. Mince ham.
10. 4.
11. Heat oil.
12. Add in leeks and stir-fry to brown lightly; then remove.
13. Heat remaining oil.
14. Add in chicken; stir-fry till it loses its pinkness.
15. Return leeks to pan.
16. 5.
17. Add in water and bring to a boil.
18. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 min.
19. 6.
20. Add in sliced bamboo shoots and mushrooms; simmer, covered, 20 min more.
21. Remove chicken and vegetables, leaving liquids in pan.
22. Arrange on a serving platter and keep hot.
23. 7.
24. Blend remaining cornstarch and cool water to a paste; stir in sugar.
25. Then add in to liquids in pan, stirring to thicken.
26. Pour sauce over chicken.
27. Garnish with ham, sprinkle with Worcestershire Sauce and serve.
28. NOTE: This Shanghai style dish is sometimes called Princess Chicken.

black mushrooms, chicken breast, cornstarch, soy sauce, salt, leeks, shoots, ham, oil, oil, water, sherry, soy sauce, cornstarch, water, worcestershire sauce

Taken from cookeatshare.com/recipes/braised-chicken-breast-90439 (may not work)