Preparation:
soak mushrooms in warm water for 60 minutes drain well and cut into julienne strips combine chicken and white pepper with one-third the soy sauce, half the cornstarch, half the wine, and water-mix well stir in one-fourth the peanut oil cover and chill for 60 minutes combine 1/2 cup water, sugar, and sesame oil with remaining wine, cornstarch, and soy sauce-mix well, set aside heat a wok over a moderately-high flame add half the remaining peanut oil add garlic, stir add chicken mixture and stir-fry for 3-4 minutes remove with a slotted spoon heat remaining peanut oil, over a moderate flame add mushrooms and bamboo shoots stir-fry for 2 minutes add chicken mixture and sauce mixture heat and stir, until thickened serve hot, with rice |
