Chicken and Mushrooms

"My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article. I have not tried it but let me know if you do."
 
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Ready In:
35mins
Ingredients:
9
Serves:
5
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ingredients

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directions

  • Cut meat into thin slices about 1/8 inch thick.
  • Mix with corn starch, water, sherry, salt, and onion.
  • Wash mushrooms and cut vertically into slices about 1/4 inch thick.
  • Heat one tbsp oil in skillet and cook chicken until pink color is gone.
  • Add mushrooms and cook slightly.
  • Serve with fried rice and noodles.

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Reviews

  1. This recipe was exactly what I was looking for! I wanted more sauce, tho, so I tripled the sauce and that worked out perfectly. I also omitted the salt--soy sauce is salty enough on its own. I served it over noodles with broccoli on the side and it made 6 very generous portions. Thanks for posting the exact recipe I was looking for!
     
  2. Second time making this recipe and the soy sauce was omitted in the original directions [correction submitted]. I don't think it needs any salt, but I have a low salt tolerance. Still delicious. Add a side of steamed broccoli and spoon over white rice. Excellent.
     
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RECIPE SUBMITTED BY

I am a displaced southner who loves to cook and work as a full time baker at a local dutch bakery. My idol is Alton Brown, and my favorite cookbook is The Great American Barbecue & Grilling Manual by C.Clark "Smoky" Hale. I am a self proclaimed grill KING, and you won't see many of my grilling recipes because I am working on my own cookbook.
 
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