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Ingredients
  • 250 to 300g/8-10oz skined chicken breast
  • 50g/2 oz bamboo shoots
  • 50g/2 oz sliced water chestnuts
  • 1 small onion
  • 4 tbsp vegetable oil
  • 1 tsp minced or finely grated ginger root
  • 2 cloves garlic, finely chopped
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine or dry sherry
  • 450 ml/½ pts stock
  • 5 tsp cornflour
  • boiled rice, to serve
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