(12 servings)

  • 10 dried Chinese mushrooms
  • 1 ½ cups boiling water
  • 2 ½ lbs. chicken breast, cut in 1 inch pieces
  • 3 Tbsp. canola oil
  • 1 walnut size piece of ginger, grated fine
  • 3 Tbsp. minced fresh garlic
  • 2 ½ cups chicken stock and mushroom soaking liquid
  • 1/3 cup sherry
  • 1/3 cup soy sauce
  • ¼ cup white wine vinegar
  • ¾ tsp. white sugar
  • pinch of dried chili flakes
  • 1 ¼ lbs. baby carrots
  • 6 oz drained and rinsed water chestnuts
  • 2 Tbsp. + 2 tsp. cornstarch
  • 3 ¼ Tbsp. cold water

Soak mushrooms in hot water for several hours. When softened, rinse well under cold water, cut out the stem and slice the caps thin. Strain the soaking liquid through a sieve lined with a double layer of cheesecloth. Set aside liquid and mushrooms.

Heat the oil in a heavy-bottomed sauté pan then add the ginger and garlic. Cook 1 minute or so until browned. Be careful not to burn. Add the chicken and cook approximately 5 minutes, stirring occasionally. Measure the soaking liquid from the mushrooms and add enough chicken stock to make 2 ½ cups of liquid. Add the stock to the chicken and bring to a boil. Add the sherry, soy sauce, vinegar, sugar and chili flakes. Bring it back up to a boil. Turn the heat down to attain a simmer and add the carrots. Cook until the carrots are still a little firm in the middle then add the water chestnuts and sliced Chinese mushrooms. Bring the mixture back up to a simmer while you make a slurry of cornstarch and cold water. Stir the slurry into the simmering stew and cook until thickened.

Per Serving: Calories: 173 Protein: 17gm Fat: 8gm

Carbohydrates: 8gm Sodium: 566mg