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

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

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Ingredients

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