Recipe Categories
Fowl & Poultry
Wine Poultry

James's Boneless Chicken And Cucumber In Wine Sauce

    1/2 ts salt
      1 ts white wine
      1 ts cornstarch
      1 ts oil
      6 oz boneless chicken in 1pieces
      1 sm cucumber
      4 oz mushrooms drained or
    1/2 c  sliced fresh mushrooms
      2 tb oil
      1    slice fresh ginger minced
      2 tb white wine
      1 ts sugar
      1 ts soy sauce
    1/2 c  chicken stock
  2 1/2 ts cornstarch dissolved in
    1/2 c  hot water

Instructions

Combine the 1/2 teaspoon salt, 1 teaspoon white wine, 1 teaspoon
cornstarch and 1 teaspoon oil for the marinade in a non-reactive
bowl. Add chicken pieces and marinate for 30 minutes, turning chicken
occasionally. Wash and peel cucumber. Push out any seeds and halve
lengthwise, then cut into 1/4 inch slices. Heat the oil in the wok
over high heat. Add the chicken and the ginger and stir-fry for 1 1/2
~ 2 minutes. Add cucumber slices and mushrooms and stir-fry for
another 30 seconds. Stir in the wine, sugar, soy sauce and chicken
stock, cover the wok and cook for 1 minute. Gradually pour in
cornstarch solution and stir-fry until mixture thickens. Serve hot
over boiled rice and accompany with a chilled white wine.