“Chicken” with Vegetables

Name: “Chicken” with Vegetables ( )
Cuisine: China
Ingredients: 1½ teaspoons sesame oil; 2 teaspoons Shaoxing wine; 5 tablespoons Vegetable Stock; 2 teaspoons cornstarch; 1 teaspoon white rice vinegar; 1 teaspoon double dark soy sauce; 1 teaspoon light soy sauce; ⅓ cup julienned bamboo shoots; 2 scallions, julienned (½ cup); 5 dried black mushrooms, 1½ inches in diameter, soaked in hot water to cover for 30 minutes, drained, rinsed, squeezed dry, stems discarded, and caps thinly sliced (⅓ cup); 5 dried black mushrooms, 1½ inches in diameter, soaked in hot water to cover for 30 minutes, drained, rinsed, squeezed dry, stems discarded, and caps thinly sliced (⅓ cup); 2 tablespoons julienned Sichuan mustard pickle; 1 tablespoon Vegetable Stock, if needed; 2 to 3 fresh water chestnuts, peeled and julienned (¼ cup); ½ cup julienned carrots; Pinch of white pepper; 4 cups water; 1½ teaspoons sugar; ¼ teaspoon salt; 1½ teaspoons peeled and minced ginger; 1 teaspoon minced garlic; 2 firm fresh bean curd cakes (8 ounces total); 3 tablespoons Scallion Oil

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

The twice-cooked bean curd in this dish duplicates the texture of cooked chicken breast meat. This Stir-fry, with the exception of the bean curd, is prepared exactly as it would be with chicken.

Ingredients

Sauce

5 tablespoons Vegetable Stock
2 teaspoons Shaoxing wine</

Asia
China
Main course

Method

To make the sauce: In a bowl, mix together all of the ingredients and reserve.

In a pot, bring the water to a boil over high heat. Add the bean curd cakes and cook for 5 minutes. Turn off the heat, run cold water into the pot, pour off the water, and allow the bean curd to cool. Cut the bean curd into slices 2