Canton Chicken And Snow Peas Recipe

• 4 med -size dry mushrooms
• 2 tsp Each soy sauce, cornstarch, dry sherry & water dash of white pepper
• 1 1/2 lb Chicken breasts, skinned, boned, and cut in bite-siz pcs
• 3 1/2 Tbsp. Salad oil
• 1 sm Clove garlic, chopped
• 1/2 c. Sliced bamboo shoots
• 1/4 lb Snow peas, ends and strings removed
• 1/2 c. Water
• 1 Tbsp. Dry sherry
• 2 Tbsp. Oyster sauce
• 1/4 tsp Sugar
• 1 tsp Sesame oil
• 1 Tbsp. Cornstarch

1. Cover mushrooms with hot water, let stand for 30 min, then drain.
2. Cut off and throw away stems; squeeze mushrooms dry, thinly slice and set aside.
3. In a bowl, combine soy, cornstarch, sherry, water and pepper.
4. Add in chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen min to marinate.
5. Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
6. Place a wok or possibly wide frying pan over high heat.
7. When pan is warm, add in 2 Tablespoons of the oil.
8. When oil begins to heat, add in garlic and stir once.
9. Add in chicken and stir-fry till chicken is opaque (about 3 min).
10. Remove chicken from pan.
11. Add in remaining 1 Tablespoons oil to pan.
12. When oil is warm, add in mushrooms and bamboo shoots.
13. Stir-fry for one min, adding a few drops water if pan appears dry.
14. Add in snow peas and stir-fry for 1 1/2 min, adding a few drops more water if pan appearas dry.
15. Return chicken to pan.
16. Stir cooking sauce, add in to pan, and cook, stirrin guntil sauce bubbles and thickens.
17. Variations: Cashew or possibly Almond Chicken - first toast 1/2 c cashews or possibly blanched almonds in 1 Tablespoons salad oil over medium-low heat till golden brown; remove from pan and set aside.
18. Stir in nuts just before serving.

mushrooms, soy sauce, chicken breasts, salad oil, clove garlic, bamboo shoots, snow peas, water, sherry, oyster sauce, sugar, sesame oil, cornstarch

Taken from cookeatshare.com/recipes/canton-chicken-and-snow-peas-99097 (may not work)