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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 and serves 4.


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


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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