Title: Chicken with chinese mushrooms
 Categories: Poultry
      Yield: 4 Servings
 
      1 c  Soy sauce; or more to taste
      1 ts Chopped fresh ginger
    1/2 ts Baking soda
      1 tb Sesame oil
           Salt & pepper to taste
      2    Boneless chicken breasts;
           -diced 1-inch pieces
      2 tb Cooking oil
      1 c  Onion;coarsely diced
    1/2 c  Bamboo shoots
    1/2 c  Water chestnuts
      1 c  Diced Chinese cabbage
      1 c  Coarsely chopped broccoli
      1 c  Bean sprouts
      3 lg Chinese Black mushrooms;
           -diced
      1 pn (large) sugar
      1 pn (large) five-spice powder
      1    Splash oyster sauce
      1    Splash soy sauce
      1 c  Chicken broth
      2 tb Cornstarch
    1/4 c  Cold water
 
  Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a
  pinch each of salt & pep- per to make a marinade. Marinate the
  chicken for 2 hours, drain, & set aside. Preheat a wok over high heat
  w/ 2 tbs. cooking oil. Add onion & lightly stir-fry. Stir in chicken
  & then the remaining vegetables. Add sugar, five-spice powder, oyster
  sauce, & a splash of soy sauce. Add Chicken Broth & bring to boil.
  Mix corn- starch w/ water to make smooth paste. Slowly pour into
  Chicken Broth, stirring constantly until stock thickens & becomes
  clear. Serve. Note: Chinese black mushrooms are available fresh in
  some larger markets. Otherwise, you can buy them dried. With these,
  soak to recon- stitute,remove stems, & dice buttons.
  
  ORIENT EXPRESS
  
  KETCHUM; SUN VALLEY
  
  BEVERAGE: TSINGTAO BEER
  
  From the .  Downloaded