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Braised Chicken Breast (Princess Chicken)


  • 3 Dried black mushrooms
  • 1 (large) chicken breast
  • 1 tablespoon Cornstarch
  • 1 tablespoon Soy sauce
  • 1/2 teaspoon Salt
  • 1/2 pound Leeks
  • 1/2 cup Bamboo shoots
  • 2 tablespoons Smoked ham
  • 2 -(up to)
  • 3 tablespoons Oil
  • 2 tablespoons Oil
  • 1 cup Water
  • 1 tablespoon Sherry
  • 2 tablespoons Soy sauce
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water
  • 1 teaspoon Sugar
  • Worcestershire sauce


  1. Soak dried mushrooms.
  2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.
  3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.
  4. Mince ham.
  5. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add chicken; stir-fry until it loses its pinkness. Return leeks to pan.
  6. Add water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 minutes.
  7. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep warm.
  8. Blend remaining cornstarch and cold water to a paste; stir in sugar.
  9. Then add to liquids in pan, stirring to thicken. Pour sauce over chicken.
  10. Garnish with ham, sprinkle with Worcestershire Sauce and serve.
  11. NOTE: This Shanghai style dish is sometimes called Princess Chicken.

Recieved this faboulous recipe from :
Foodista.com – The Cooking Encyclopedia Everyone Can Edit


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