1 Chicken breast, diced
1 tb Oil
2/3 c Stock
3 ts Cornstarch
1/2 lb Small mushrooms
1 ts Salt
1/4 Inch piece of fresh ginger,
-chopped
1 ts Pepper
Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil,
1/2 tsp salt and 1/2 tsp pepper. Let sit. Pour the boiling stock over
the mushrooms in another bowl and stir in 2 tsp cornstarch, 1/2 tsp
salt and 1/2 tsp pepper. Quick fry the chicken, over high heat for 30
seconds then add the mushroom mixture and the ginger. Stir constantly
until just done, no more than 5 minutes, over medium heat. Serve
immediately.
