Ingredients
- 5 ingredients
- 4 ginger (peeled)
- 2 garlic (cloves crushed)
- 350 ml chicken stock
- 80 gr mushrooms (sliced)
- 45 ml olive oil
- 60 ml low-salt soy sauce
- 32 gr cornstarch
- 12 gr sugar
- 16 ml dry sherry
- 1 gr ginger (ground)
- 1 slice onion in rings (sliced)
minutes. Remove vegetables and set aside. Add remaining 2 tablespoon olive oil, crushed garlic and ginger. Brown garlic and ginger and discard. Add chicken strips and stur-fry a few minutes tto coat with oil. Add marinade and 1 cup chicken stock. Cover and cook on medium heat until chicken is opaque. Whisk sugar, cornstarch and remaining half cup chicken stock together. Pour mixture over chicken and cook several minutes. Add reserved vegetables, tossing to combine. From "SPICES make the wonderful difference" by Dorothy Kauffman * The Polka Dot Palace BBS 1-201-822-3627.
