Servings: 6
Ingredients
- 6 x Dry black mushrooms
- 1 x Chicken breast
- 1 Tbsp. Cornstarch
- 1 Tbsp. Sherry
- 1/4 tsp Salt
- 1/3 c. Bamboo shoots
- 1 x Green pepper
- 1 x Clove garlic
- 1 x Wedge ginger root
- 1 tsp Cornstarch
- 1/2 tsp Sugar
- 2 tsp Water
- 1 x -(up to)
- 2 Tbsp. Brown bean sauce
- Â Â Oil for deep-frying
- 2 Tbsp. Oil
- 1/4 tsp Salt
- 1/2 c. Stock
- 1/2 x -(up to)
- 1 tsp Red pepper oil
Directions
- 1. Soak dry mushrooms.
- 2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, sherry and salt. Add in to chicken and toss to coat. Let stand 10 to 15 min.
- 3. Dice bamboo shoots, green pepper and soaked mushrooms. Mince garlic.
- Crush ginger root.
- 4. Blend cornstarch, sugar and cool water to a paste. Mash brown bean sauce. Meanwhile heat oil.
- 5. Add in chicken cubes to oil and deep-fry till golden brown. Drain on paper toweling.
- 6. Heat remaining oil. Add in salt, then garlic and ginger root; stir-fry a few times. Add in vegetables and stir-fry about 1 minute.
- 7. Stir in stock and heat quickly. Cook, covered, 2 min over medium heat.
- 8. Add in deep-fried chicken cubes and brown bean sauce. Stir in gently only to heat through.
- 9. Stir in cornstarch paste to thicken. Sprinkle with red pepper oil and serve at once.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 97g | |
Recipe makes 6 servings | |
Calories 108 | |
Calories from Fat 63 | 58% |
Total Fat 7.07g | 9% |
Saturated Fat 1.03g | 4% |
Trans Fat 0.15g | |
Cholesterol 15mg | 5% |
Sodium 319mg | 13% |
Potassium 172mg | 5% |
Total Carbs 4.6g | 1% |
Dietary Fiber 0.6g | 2% |
Sugars 1.45g | 1% |
Protein 5.98g | 10% |
Advertisement
Advertisement