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Program #875

Alex Wong

Velvety Mushroom Chicken

Napa Cabbage, Large Dice, 4-6 pcs
Carrots, Half Moons, 4-6 pcs
Button Mushrooms, Halved, 12-15 pcs
Yellow Onion, Small Dice, 1 oz
Green Onion, long cut, 1 oz
Sliced Chicken, Cooked, 6 oz
Garlic, Minced, 1 tsp
Ginger Julienne, 1 tsp
Rice Wine Sauce
-Chicken Broth, 5 oz
-Oyster Sauce, 1 tbsp
-Sesame Oil, 1 tsp
-Shaoxing Wine, 1 tsp
-Salt and Pepper, TT
Corn Starch Slurry

1. Combine all the ingredients for the rice wine sauce and set aside
2. Blanch napa cabbage, carrots, mushroom, and chicken with hot water, set aside
3. In a clean wok add 1 1/2 tbsp of vegetable oil and saute the diced onion, garlic and ginger till fragrant
4. Add the rest of the ingredients with the sauce mixture and toss together
5. Thicken with the corn starch slurry

Yellow Ginger Asian Kitchen yellowgingerasian.com


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