Served as main course. Non-vegetarian dish.

3/4 cup Chicken stock or Beef stock or low sodium Chicken Broth

1/4 teaspoon Chinese Five Spice Powder

2 Tablespoons Peanut Oil

1/2 lb lean thick Slab Bacon, cut inot 1 1/2 inch pieces

4 Cloves Garlic, sliced 1/8 inch thick

1/2 lb boneless skinless Chicken Breasts, cut into 1 1/2 inch pieces

Salt and Pepper

1/2 lb White Mushrooms, caps only,quartered

1/2 cup dry White Wine

1 Tablespoon Soy Sauce

2 Scallions, cut into 1 inch pieces

In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes. Set aside. In a large skillet, heat 1 tablespoon of the peanut oil. Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes). Add the garlic. Saute for 2 minutes. Add the chicken. Season with salt and pepper. cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes). Remove from skillet. Heat the remaining 1 tablespoon peanut oil in skillet. Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes). Remove mushrooms to plate. Add wine to skillet and simmer over medium-high heat until it is reduced by half. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms. Cook, stirring, until heated through. Add scallions. Serve over rice.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 4

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