Chicken Kow

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

炒鷄球

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)

Asia
China
Main course

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