Chicken with Chicken Legs

Name: Chicken with Chicken Legs ( )
Yield: Makes 6 Servings
Cuisine: China
Ingredients: 1½ teaspoons Shaoxing wine mixed with 1 teaspoon ginger juice; 1 teaspoon light soy sauce; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1½ teaspoons light soy sauce; 1½ teaspoons sesame oil; 1 tablespoon oyster sauce; 2 tablespoons oyster sauce; ¼ teaspoon salt; Pinch of white pepper; 1 teaspoon white rice vinegar; 1 tablespoon Shaoxing wine; 1 teaspoon sugar; 1 chicken leg mushroom (about 5 ounces), cut crosswise into ¼ - inch -thick rounds, then cut into ½ - inch -wide strips; 64 fresh water chestnuts, peeled, julienned (about ½ cup); 1½ tablespoons minced garlic; ½ cup Chicken Stock; 2 teaspoons cornstarch; ¼ cup julienned carrots; 2 cups tightly packed julienned onions; 1½ tablespoons peeled and minced ginger; Pinch of salt; 4½ tablespoons peanut oil; 1½ tablespoons Shaoxing wine; ½ cup julienned bamboo shoots; 12 ounces boneless, skinless chicken breasts, cut into strips 2½ inches long by ¼ inch wide and ¼ inch thick

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This Stir-fry demonstrates, as will others, the importance of placing food in the wok in progression from soft to hard, an order that ensures all of the ingredients will be cooked properly. The “chicken legs” in this recipe are uncommonly large (about 5 inches long and 4 to 7 inches in diameter) bulbous mushrooms shaped like chicken drumsticks and with barely visible crowns, thus their name. Believed to have originated in western China, they are now cultivated in Canada and are no longer ra

Ingredients

Asia
China
Side dish

Ingredients

Method