Cat's Ear Pasta with Chicken and Portobello Mushrooms
By á-2053
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Ingredients
- 2 Tbs. soy sauce
- 3 Tbs. gin
- 1 egg white, slightly beaten
- 1 tsp. cornstarch
- 1/2 lb. boneless skinless chicken breasts, cut into 1/8 in. matchstick strips
- 3/4 lb. orecchiette
- 1 cup chicken broth
- 1/2 cup cooking oil
- 1/2 lb. portobello mushrooms, discard stems, caps cut in half then thin slices
- 1/2 head green cabbage, shredded
- 3 shallots, cut into thin slices
- 3 scallions, cut into 2 inch lengths
- 1 tomato, seeded and diced
- 1 tsp. salt
- 1/4 tsp. black pepper
Details
Preparation
Step 1
In a medium bowl, combine the soy sauce, gin, egg white, and cornstarch. Add the chicken and toss. Cook the orecchiette in boiling, salted water until just done. Drain, and toss with 1/2 cup of the chicken stock. In a large non-stick frying pan, heat the oil over moderate heat. Add the chicken mixture and stir fry for 3 minutes. Add the mushrooms and shallots and stir fry until the mushrooms are soft, about 5 minutes. Add the pasta and remaining 1/2 cup stock. Cook until liquid is absorbed, about 3 minutes. Add the cabbage, scallions, tomato, salt and pepper. Cook, stirring, until the cabbage softens slightly, about 2 minutes. Serve at once.
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