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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Poulty and Egg >> Quick-Fried
Hot Diced Chicken
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| 7 oz (200g) chicken breasts
and thighs |
| 2 tbsp cornstarch (cornflour),
dissolved in 2 tbsp water |
| 1/8 tsp. salt, or to taste
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| 1/8 tsp. salt, or to taste
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| 2 tsp. rice wine |
| 1 1/2 tsp. soy sauce |
| 1 cup high stock |
| 1 tsp. sesame oil |
| 5 water chestnuts |
| 1 hot red chili (chilli) pepper
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| 1/2 cup (100ml) vegetable
oil |
| 1 tsp. ginger slices |
| 2 tsp. scallions, chopped
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| 1 tsp. garlic slices |
| 1/8 tsp. rice vinegar |
| 1/8 tsp. MSG (optional) |
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 Skin, bone, and dice the chicken.
Blend 1 tbsp of the cornstarch-water
mixture with the salt and 1 tsp.
of the rice wine. Add the chicken
and stir to coat well. Set aside.
- 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. Peel
and dice the water chestnuts.
Seed the chili pepper and chop
finely. Set aside.
- Heat the oil in a wok over high
heat to 225oF (110oC),
or until small bubbles appear
around the edge of a piece of
scallion green or ginger tossed
into the oil. Add the chicken
and chili pepper and stir-fry
until the chicken turns red .
- Add the ginger, water chestnuts,
scallions and garlic, and fry
until fragrant. Stir in the sauce
and sprinkle with the vinegar.
Stir-fry about 30 seconds. Remove
, and serve.
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