Chow Chow Stir-Fry Dog Recipe

Preparation:
Blend the brown bean sauce, tamari sauce, stock, and cornstarch; reserve. Heat 2 tablespoons of oil in a wok or heavy skillet over medium-high heat. Add chicken and quickly stir-fry until it is no longer pink, Remove from the wok with a slotted spoon and reserve. Add the remaining 2 tablespoons of oil to wok and heat. When hot, add carrots and celery and stir-fry until crisp-tender, for about 5 minutes. Add tamari mixture and chicken and stir-fry 2 minutes longer. Add scallions and tofu and stir-fry until tofu is heated through and coated with sauce. Serve over rice. You can make about 2 quart of chicken and vegetables with this recipe.

Ingredients:

• 2 teaspoons brown bean sauce
• 4 teaspoons tamari sauce
• 1 cup Chicken Stock
• 2 teaspoons cornstarch
• 4 tablespoons vegetable oil
• 2 cups cut-up boneless chicken (1/2-inch pieces)
• 6 carrots, thinly sliced on diagonal
• 4 stalks celery, thinly sliced on diagonal
• 4 sliced scallions
• 2 cups tofu, cut into 1-inch cubes
• Steamed rice

Note:
Chow-chow originally meant "mixed pickles" in pidgin-English and was the term used by traders to lump their cargo into one catchall category. The expression later carne to include the unfriendly, leonine dogs that made their way from China to England in the eighteenth century. Among the most ancient of breeds, well established over two thousand years ago, the chow chow was used as a sporting dog, draft dog, guard, and as one of the dogs grown on special farms to feed the masses in Peking and Canton. Like the Pekingese, their fur was considered valuable and for this reason chows were included in many a bride's dowry.

The chow's unique stiff-legged pace, black tongue, and rich fur make this breed particularly exotic.