Chiang-Bo Chicken
Source of Recipe
the web
Recipe Introduction
This is a wonderfully fragrant Chinese dish. The sweet bean paste is a mild, but unusual flavor. Sometimes it's hard to find it, but a trip to a Chinese grocery should turn some up.
List of Ingredients
1 lb diced chicken breast
5 tbl vegetable oil
1 cup dice bamboo shoots
2 slices peeled ginger, minced
Sauce:
1 tbl dark soy sauce
1 tbl rice wine or dry sherry
2 tbl sweet bean paste
1/2 tsp sugar
Recipe
Velvet the chicken; this may be done in advance(see recipe in this section)
Combine the sauce ingredients in a small bowl, mixing them well.
Heat a wok or large, heavy frying pan over high heat until hot. Add 2 tbl. of the oil, swirl, and heat for 30 seconds. Turn heat to medium and add the bamboo shoots and stir briskly to firm and dry them - but don't let them scorch. Drain in a strainer and set aside.
Clean the pan, then add the remaining 3 tbl. oil. Heat until hot and scatter in the ginger and spring onions, then the velveted chicken and the reserved bamboo shoots. Stir and toss them together rapidly for a few seconds if the chicken has just been velveted, or until heated through if it has been prepared earlier. Scrape in the sauce and stir in sweeping, folding motions until the chicken and vegetables are coated evenly.
Serve with one or two other dishes and steamed rice.
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