Remove breast meat from bone and dice. Mix salt, pepper, garlic, and soy sauce in bowl and add chicken. Allow to stand for 15 minutes while soaking mushrooms in warm water. Drain mushrooms.
Mix corn flour with a little water; then add chicken stock and sugar. Place to side. Heat wok and add oil (wok is hot when oil smokes). Wait until very hot, then add mushrooms. Stir for 1 minute; then add diced chicken and stir for 1 minutes or until colored. Add corn flour mix and bamboo shoots. Cook until hot, approximately 1 minute. Serve with rice.
By Robin from Washington, IA
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