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Chicken with Bamboo Shoots and Hoisin Sauce Recipe

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This recipe for Chicken with Bamboo Shoots and Hoisin Sauce is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
for the chicken
3 pounds boneless, skinless chicken
breast
cut into julienne strips
½ cup hoisin sauce
½ cup sherry
1/3 cup soy sauce
2 teaspoons crushed red pepper flakes or to taste
to assemble the dish
¼ cup oil
2 tablespoons fresh ginger peeled and minced
1 pound bamboo shoots, canned drained
½ pound carrot julienned
½ pound celery cut on the bias
1 quart chicken stock
¼ cup cornstarch dissolved in 1/2 cup water
1 bunch scallion thinly sliced
Directions:
Directions:
Combine hoisin, soy sauce, sherry and red pepper flakes, pour over chicken strips, cover and
refrigerate for about 1 hour.
When ready to assemble dish: heat ¼-cup of oil in a pan, add ginger, stir-fry for a few seconds,
add chicken pieces and the marinade, stir-fry until chicken is about 1/2 cooked. Add the bamboo
shoots, carrots and celery, stir fry until tender-crisp.
Add chicken stock, bring to simmer, add enough of the cornstarch slurry to thicken. Simmer until
chicken is cooked through, 165 degrees internal temperature for 15 seconds.
Adjust seasoning with soy sauce. Garnish with scallions.
Serving Ideas: Serve with or over steamed rice.
NOTES: This dish can be prepared exhibition style. Display marinated chicken, vegetables and
sauce. Stir-fry chicken to customer's order with a little ginger, when chicken is cooked, add about
3 ounces of vegetables and 2 to 3 ounces of sauce, bring to simmer and serve with steamed rice.
Garnish with scallions.
Number Of Servings:
Number Of Servings:
12

 

 

 

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