One Passover, I created this recipe to use up the last of the soup chicken that was taking up too much space in the fridge. I've used it several times since, when I make up a new batch of stock for the freezer. .25 C wine .125 tsp pepper 2 scallions, cut into rings, white part only Salt and sugar to taste 1 T oil .25 C water 1 lb chicken meat 3 or 4 slices of fresh ginger 2 or 3 peeled cloves of garlic, crushed Oil for stir frying 1 onion, diced into .5" pieces 1 green pepper, diced into 1" pieces 2 carrots, cut into matchsticks 2 stalks celery, cut into matchsticks 1 head broccoli, cut to bite-sized pieces Extra salt, sugar, and pepper for adjusting flavors 1 C chicken broth .5 T potato starch mixed in .25 C cold broth 2 scallions, cut in slices for garnishing, green part only Mix first 6 ingredients in a bowl large enough to hold 1 pound of cut up chicken. Add chicken, cut into bite-sized pieces. Mix to cover all chicken with marinade. Allow to marinate for at least 1 hour. While chicken is marinating, cut up vegetables. Heat a large heavy skillet, and add 1 or 2 tablespoons of oil, 1 slice of ginger, and one crushed clove of garlic. Stir these around for a minute or 2, then remove. Do not allow them to burn. Add the vegetables one at a time, stirring them constantly so that they heat evenly. Sprinkle salt, pepper, sugar, and a little wine over them, to give them some flavor. When the vegetables are almost done, add the chicken and marinade, broth, and potato starch mixture. Be careful of the steam that will arise. Stir constantly, until liquid begins to thicken. Serve hot, with klp noodles or boiled potatoes. For year-round use, rice, noodles, or even spagetti can be used as a base.
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