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Chinese Chicken with Chives

April 7, 2010

I made this dish to go along with the Stir-fried Vegetables and Cashews, and  honestly, that was the star of thechinese chicken and chivesshow.  However, if you like bamboo shoots and chicken, this  is a great quick and easy dish to go with it.  The original recipe calls for pork, but I substituted boneless skinless chicken thighs.  Chinese chives can be found at Asian markets, or you can substitute one bunch of regular chives.  This recipe comes from userealbutter.com and serves 4.

Ingredients:

1 lb. boneless, skinless chicken thighs, cut into 1″ chunks

3 T soy sauce

2 T Shaoxing cooking wine or Sherry

2 t cornstarch

3 T vegetable oil

1 lb. Chinese chives, washed, trimmed, and cut into 2-inch pieces

2 c bamboo shoots in strips

Directions:

Mix the chicken, soy sauce, Shoaxing wine, and cornstarch together in a small bowl to evenly coat, then set aside.  Heat 1 tablespoon of vegetable oil in a wok over high heat. When the oil is hot, add the Chinese chives and sauté until they wilt and turn dark green.  Remove the chives to a bowl.  Heat the remaining two tablespoons of oil in the same pan. When the oil is hot, add the pork and stir-fry until almost cooked.  Add the chives and the bamboo shoots to the pan and stir-fry for a few minutes until heated through.

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