Name: Stir-Fried Chicken with Chinese Cabbage
Yield: 4
Ingredients: 1 lb. boneless -; 1 tbsp. plus 4 teaspoons soy sauce -; 3 tbsp. dry sherry -; 1/4 tsp. cayenne -; 2 tbsp. Cooking oil -; 1 onion -; 2 cloves garlic -; 1 tsp. ground coriander -; 1 tbsp. Wine vinegar -; 1/2 head Chinese cabbage (about 1 pound) -; 3/4 c. drained sliced water chestnuts (from one 8-ounce can) -; 2 tsp. tomato paste -; 1/4 tsp. dried red-pepper flakes -; 3 tbsp. water -; 3 tbsp. chopped cilantro or scallion tops -; tsp. salt -

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Ingredients for - Stir-Fried Chicken with Chinese Cabbage

1. 1 lb. boneless -

2. 1 tbsp. plus 4 teaspoons soy sauce -

3. 3 tbsp. dry sherry -

4. 1/4 tsp. cayenne -

5. 2 tbsp. Cooking oil -

6. 1 onion -

7. 2 cloves garlic -

8. 1 tsp. ground coriander -

9. 1 tbsp. Wine vinegar -

10. 1/2 head Chinese cabbage (about 1 pound) -

11. 3/4 c. drained sliced water chestnuts (from one 8-ounce can) -

12. 2 tsp. tomato paste -

13. 1/4 tsp. dried red-pepper flakes -

14. 3 tbsp. water -

15. 3 tbsp. chopped cilantro or scallion tops -

16. tsp. salt -

How to cook deliciously - Stir-Fried Chicken with Chinese Cabbage

1. Stage

In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.

2. Stage

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.

3. Stage

Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.

4. Stage

Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.

5. Stage

Wine Recommendation: You need a straightforward white wine with plenty of acidity to survive the garlic, soy sauce and hot pepper in this dish. A chenin blanc from the Loire Valley in France, particularly from Vouvray, Saumur or Anjou, will be able to hold its own.