Quick-Fried Hot Diced Chicken

Global Cuisine > Chinese > Quick-Fried Hot Diced Chicken
114 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 5 minutes

Serves 2-3

Ingredients :

7 oz (200g) chicken breasts and thighs meat
5 water chestnuts
50g beans sprout
2 tbsp cornstarch (cornflour), dissolved in 2 tbsp water
1 hot red chili (chilli) pepper
1/8 tsp. salt (to taste)
1/2 cup (100ml) vegetable oil
1 tsp. ginger (slices)
2 tsp. rice wine
2 tsp. scallions (chopped)
1 1/2 tsp. soy sauce
1 tsp. garlic (slices)
1 cup high stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)

Method :

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch (cornflour), water mixture with the salt;1 tsp. of the rice wine then, add to the chicken meat and stir to coat well. Set aside.

2. In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside.

3. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.

4. Heat the oil in a wok over high heat to 225oF (110oC), cook the ginger for 1/2 minute. Add the chicken and chili pepper and stir-fry until the chicken fully cooked.

5. Add the ginger, beans sprout, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 1/2 minute.

6. Ready for serve.

Global Cuisine > Chinese > Quick-Fried Hot Diced Chicken
114 of 177 < prev next >