Name: Chicken Kow (炒鷄球)
Yield: It serves 4 as a main course with rice.
Cuisine: Chinese
Ingredients: ¾ teaspoon salt; 1 tablespoon dry sherry; ½ cup chicken stock or water; 1½ cups sliced celery stalks; ½ cup sliced bamboo shoots; 2 teaspoons cornstarch dissolved in 2 tablespoons water and 2 teaspoons sesame oil; 2 quarter -sized slices peeled ginger; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; ¼ teaspoon salt; ⅛ teaspoon sugar; 4 tablespoons oil; 1 pound cubed chicken, velveted in water; 1 medium clove garlic, lightly crushed and peeled; 2 tablespoons dried mo-er mushrooms (presoaked)

Preparation info

It serves
4
as a main course with rice.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Bright and pretty, this dish takes no time at all to whip up if you velvet the chicken in water hours or even a day in advance.

Ingredients

1 pound cubed chicken, velveted in water
2 tablespoons dried mo-er mushrooms (presoaked)

Method

Preparations

Velvet the chicken and set it on your working platter. Cover the mo-er mushrooms with hot water and soak for 30 minutes; rinse well, shake dry, and discard any hard “eyes.” Rinse the bamboo shoots and blot dry on paper towels. Rinse the celery stalks, string, and then cut them diagonally into slices about 2