LaCook - Soy Bean Cake with Chicken

8 Servings

Directions:

	1.	Cut mushrooms, bamboo shoots, Wei-Chuan pickled cucumbers, and white soybean cake into thin slices.


	2.	Cut chicken breast into thin strips. Marinate with sauce (see Sauce to Marinate Chicken section) in a bowl. Mix evenly; set aside let marinade for 15 minutes.

What you'll need:

	3	skinless, boneless chicken breasts. (About 1.5 lbs)
	½	cup black mushrooms, sliced (About 5 medium size mushrooms)
	½	cup bamboo shoots, sliced
	½	cup soy bean
	8	oz. soft white soybean cake
	1	can Wei-Chuan pickled cucumbers
	1	tablespoon sesame oil
	1	tablespoon soy sauce
Sauce to Marinate Chicken:
	1	tablespoon cornstarch
	1	tablespoon white wine
	1	tablespoon white pepper powder
	1	tablespoon sugar
	¼	tablespoon salt

Directions (continued):

	3.	Bring 2 cups of water to a boil in pan, pour in soybean; bring to a boil again; remove from heat, drain.

	4.	Heat 2 tablespoons corn oil in pan, stir-fry bamboo shoots, and mushrooms for 30 seconds. Pour in soybean and pickled cucumbers; stir-fry 30 seconds. Set aside.
		Heat 1 tablespoon corn oil in pan, stir-fry soybean cake for 30 seconds. Add 1 tablespoon soy sauce; stir to mix well. Save in a container, set aside.
	5.	Heat 2 tablespoons corn oil in pan, stir-fry marinated chicken strips until meat turns white. Pour in mixture from step 4. Mix well. Add sesame oil; mix evenly.

	6.	Remove from heat. Serve hot with steamed rice. Makes 8 servings.