1 chicken breast, 1" cubes (cut up fryer)
1 rib of celery, 1" diameter cuts
1/2 scallion, 1" pcs.
1/2 tsp. ginger
1/2 tsp. garlic
1 tbl. tree ears, soaked
1 tsp. Hunan sauce
or Szechwan hot bean sauce
1/2 c. broth
1 tsp. oyster sauce
MARINADE MIX:
2 tbl. garlic oil
1 tsp. wine
1 tsp. soy
1 tsp. water
Cut up chicken, scallions, celery, and set aside. Soak and clean mushrooms. Chop ginger and garlic. Mix bean sauce, broth, and oyster sauce. Marinate chicken. Heat wok, and fry chicken 1/2 minute. Set aside. Reheat wok with 2 tbl. oil. Fry ginger, garlic and tree ears. Add chicken breast, cook 1 minute. Add scallions, celery, and sauce. Cover, cook 2 minutes. Thicken if necessary.