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| Braised Chicken Balls and Oyster Sauce
Categories: Braised, Ginger, Sherry, Scallion, Chicken, Corn, Egg, Poultry
1 (large) chicken breast
1 tablespoon of Cornstarch
1 tablespoon of Sherry
1/2 teaspoon of salt
1 Egg
1 - 2 Scallion stalks
2 - 3 slices of fresh ginger root
2 tablespoons of Oyster sauce
1/4 cup of water
1 teaspoon of sugar
2 - 3 tablespoons of oil
Pepper |
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1. Skin, bone and mince chicken breast. Place in a bowl with cornstarch, sherry and salt. Beat egg lightly and add. Blend mixture, then form into walnut-size balls. 2. Mince scallion and ginger root; then combine with oyster sauce, water and sugar. 3. Heat oil. Brown chicken balls quickly but lightly. 4. Stir in oyster sauce mixture and heat quickly. Then simmer, covered, 15 to 20 minutes, stirring occasionally. Sprinkle with pepper and serve. Serving Size: 4 From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
