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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, the soaking water, as well
2 Tablespoons vegetable oil
2 chicken legs, bones removed and discarded, meat cut into one-inch squares, 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 into quarters
½ cup bamboo shoots, diced
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 chicken, scallions, ginger, soy sauce, sugar, and the rice wine for five minutes, boil it for one minute more.
2. Next add the squid and boil for one more minute before adding the rest of the ingredients, stirring all the time, until thickened, but no more than another minute. Serve in a pre-heated serving bowl.

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