Stir-Fry Chicken With Snow Peas - cooking recipe

Ingredients

24 snow peas
1 chicken
2 Tbsp. cornstarch
3 Tbsp. dry sherry or Shao Hsing wine
8 to 10 black mushrooms (dried)
2 Tbsp. tamari lite (in place of soy sauce)
2 tsp. salt
2 tsp. sugar
2 tsp. water
oil

Preparation

Take ends off peas.
Cut the chicken into bite-size morsels, leaving some skin on.
Get rid of the bones or use to make stock. Place the chicken morsels into a bowl with 1 tablespoon cornstarch and 1 tablespoon of wine.
Place the mushrooms into a bowl of boiling water and let stand for 15 to 30 minutes, then drain and squeeze off excess water.
Blend tamari, sugar, salt and 2 tablespoons wine.
Blend and stir in 1 tablespoon cornstarch, stir to blend and set aside.
Heat 2 cups of oil in a wok.
When the oil is hot, add the chicken, stir for 3 to 4 minutes to cook, then remove the chicken.
To the hot oil in the wok, add the mushrooms and snow peas and cook for 30 seconds.