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Braised Squid with Chicken

Mixed Meats and/or Seafoods

Braised Squid with Chicken
3 dried squid, soaked overnight, beak and cartilage discarded, soaking water, too
2 Tablespoons vegetable oil
2 chicken legs, meat removed from the bone, cut into one-inch pieces, then simmered for fifteen minutes
3 scallions, knotted
6 slices fresh ginger, peeled
2 Tablespoons thin soy sauce
1 teaspoon granulated sugar
2 Tablespoons Chinese rice wine
6 Chinese mushrooms, soaked, stems discarded, caps cut into quarters
½ cup bamboo shoots, diced into large pieces
1 Tablespoon cornstarch mixed with a dash of salt and one tablespoon cold water
½ teaspoon baking soda
1. Heat wok or fry pan, add the oil, then stir-fry the squid, chicken, scallions, ginger, soy sauce, sugar, and the rice wine for five minutes, then boil it for one minute before adding chicken and simmering this for five minutes.
2. Next add the squid and boil for one more minute before adding the rest of the ingredients. Boil stirring all the time, until thickened, probably no more than another minute. Then serve in a pre-heated serving bowl.

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