Chicken Breast with Wood Ear Mushrooms

Name: Chicken Breast with Wood Ear Mushrooms
Yield: 2 or 3 servings as a Western-style main course, 4 or 5 servings at an Oriental meal
Cuisine: Chinese
Ingredients: 1 pound skinned and boned chicken breast, tendons removed; 1 tablespoon lemon juice; 4 teaspoons cornstarch; 3 tablespoons sherry, preferably medium-dry, such as Amontillado; ¼ pound fresh wood ear mushrooms; ¼ teaspoon sugar; ⅛ teaspoon cayenne pepper; ½ teaspoon grated lemon zest; 2 tablespoons minced white of scallion; 1 tablespoon finely slivered scallion green; Finely minced dill to taste; 1 teaspoon Hungarian sweet paprika; ¼ teaspoon salt; ⅔ cup chicken stock; 2 tablespoons oil

Preparation info

2 or 3
servings as a Western-style main course servings at an Oriental meal

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A cross-cultural main dish, this blends elements from several cuisines to produce a light, speedy, balanced main course of tender, lemony chicken strips and crunchy-thin dark mushroom ribbons.

Ingredients

1 teaspoon Hungarian sweet paprika
¼ teaspoon salt
¼ teaspoon

Asia
China
Main course
Gluten-free

Method

Blend paprika, salt, sugar, lemon zest, and cayenne pepper in bowl that can fit chicken. Combine 2 teaspoons cornstarch and lemon juice; add to bowl and mix. Slice chicken breast in strips about ¼ inc