Braised Chicken Breast
By: Anonymous
Published: Saturday, December 26, 2009 - 2:27am

Ingredients




3 Dried black mushrooms
1 (large) chicken breast
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1/2 teaspoon Salt
1/2 pound Leeks
1/2 cup Bamboo shoots
2 tablespoons Smoked ham
2 -(up to)
3 tablespoons Oil
2 tablespoons Oil
1 cup Water
1 tablespoon Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 tablespoons Water
1 teaspoon Sugar
Worcestershire sauce

Preparation

1 1. Soak dried mushrooms. 2 2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add to chicken and toss gently to coat. 3 3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms. 4 Mince ham. 5 4. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add chicken; stir-fry until it loses its pinkness. Return leeks to pan. 6 5. Add water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 minutes. 7 6. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep warm. 8 7. Blend remaining cornstarch and cold water to a paste; stir in sugar. 9 Then add to liquids in pan, stirring to thicken. Pour sauce over chicken. 10 Garnish with ham, sprinkle with Worcestershire Sauce and serve. 11 NOTE: This Shanghai style dish is sometimes called Princess Chicken.