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Print this Recipe    Vinegar Chicken

Asian Vinegar Chicken

8 dried mushrooms, such as shiitake or wood ear mushrooms
1 pound skinless, boneless chicken breast halves
4 green onions, sliced
1 stalk lemon grass, cut into 2-inch lengths or 1 teaspoon shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
2 tablespoons cider vinegar or white vinegar
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
6 cloves garlic, minced
4 cups sliced bok choy
1 medium onion, chopped
1 to 2 tablespoons fish sauce
1 teaspoon sugar
2 cups hot cooked Chinese egg noodles or fine egg noodles
1 small red bell pepper, cut into bite-size strips, optional

In a small bowl cover mushrooms with warm water. Let soak for 30
minutes. Rinse well and squeeze to drain thoroughly. Thinly slice
mushroom caps. Discard stems. Set sliced caps aside.

Meanwhile cut chicken into thin bite-size strips. In a medium bowl
stir together green onions, lemon grass or lemon peel, salt, and
pepper. Stir in chicken. Let stand for 15 minutes.

For sauce, in a small bowl stir together water, vinegar, and ginger.
Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Stir-fry
garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry
for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture
from the wok.

Add half of the chicken mixture to the hot wok. Stir-fry for 2 to
3 minutes or until no pink remains. Remove chicken from the wok.
Repeat with remaining chicken mixture. Return all chicken to the
wok. Discard lemon grass, if used. Push chicken from the center
of the wok.

Add sauce to the center of the wok. Cover and cook for 1 minute.
Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir
for 2 minutes or until sauce is slightly reduced. Return bok choy
mixture to the wok. Stir all ingredients together to coat with
sauce. Cook and stir for 1 to 2 minutes more or until heated through.
Serve immediately over hot cooked noodles. Sprinkle with red sweet
pepper strips, if desired.

NOTE: Vietnamese dishes like this one show a marked similarity to
Chinese cuisine. The differences are subtle but are noted by the
use of fish sauce instead of soy sauce in this sweet-and-sour


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