1. Sprinkle chicken pieces with 2 teaspoons cornstarch, rice wine, and pepper.
2. Mix well in a bowl and set aside.
3. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth.
4. Heat oil in a wok.
5. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink, about 2 to 3 minutes.
6. Drain into a sieve over a bowl.
7. Return 1 tablespoon oil to the wok.
8. Add mushrooms, bamboo shoots, and Chinese cabbage.
9. Stir fry 2 minutes.
10. Add chicken broth and sugar.
11. Bring to a boil.
12. Return chicken to the wok.
13. Dissolve remaining cornstarch in water and add to the wok.
14. Cook, stirring until thickened.
15. Serve with hot steaming rice. |
