Prosperity in the Whole Family
June Lee's Famous Chinese Banquet
5 dried Chinese mushrooms
1 tablespoon soy sauce
1 tablespoon white wine, or sherry
1/2 teaspoon sugar
1 tablespoon cornstarch
1/2 pound boneless skinless chicken breast halves, cut in 1" squares
2 eggs, beaten
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups broccoli flowerettes, sliced, blanched in salted water for 2
minutes, and drained
6 tablespoons vegetable oil
2-3 teaspoons salt
12 snow peas
1 bamboo shoot , (canned, the size of a small potato), sliced
2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 14 oz. can canned baby corn, drained and rinsed
1/2 pound lean ham, cut in julienne strips 2" long
Soak the mushrooms in boiling water until soft; drain and slice. If desired, save water for gravy.
Mix the 1 tablespoon soy sauce, 1 tablespoon wine, 1/2 teaspoon sugar, and 1 tablespoon cornstarch; stir into the chicken and marinate for 1 hour.
Mix the eggs and 3/4 teaspoon salt. Heat a frying pan and add the 1 teaspoon oil; add the egg mixture and fry like a pancake, turning once. Cut into squares the size of the chicken; set aside.
In large wok, heat 1 tablespoon vegetable oil. Fry the broccoli about 1 minute; remove and set aside. Add another tablespoon oil and fry the mushrooms for about 3 minutes; remove and set aside with the broccoli. Add another tablespoon oil to the wok and add a teaspoon salt; add the snow peas and the bamboo shoots and fry 3 minutes; remove and set aside with the other vegetables. Add the remaining 3 tablespoons of oil and fry the chicken until it is white. Mix the chicken broth and 2 tablespoons cornstarch and pour over the chicken. Stir in the baby corn, ham, and the vegetables. Bring to a boil, then drizzle with sesame oil and serve immediately.