Kuo Fan Gee Chiu B1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Whole chicken breasts uncooked,
Marinade, (see recipe): (Marinade and Seasoning Sauce B1)
1 cup: Plus 2 tb peanut oil,
2: Dry chilis, cut in half and soaked in warm water for 10 minutes
3: Garlic cloves, chopped
1: Scallion, cut in 1" pieces
2/3 cup: Diced bamboo shoots,
1/2 cup: Straw mushrooms, drained
Seasoning sauce: see above,
Directions:
Skin and bone chicken breasts and cut into 1/2 inch
cubes.
Place chicken in Marinade and toss to coat. Marinate
for 15 minutes in the refrigerator. Before
stir-frying, add 1 tablespoon oil to chicken mixture
and mix well.
Heat 1 cup oil to 375 F in wok or skillet over high
heat. Add chicken and stir-fry for 2 minutes. Remove
and drain well.
Heat 1 tablespoon oil in wok or skillet over high
heat. Ad chilis; fry until golden brown. Add garlic,
scallion, bamboo shoots and straw mushrooms. Stir-fry
for 2 minutes. Add chicken and stir in Seasoning
Sauce. Cook, stirring constantly until sauce
thickens. Serve hot.
Temperature(s): HOT Effort: AVERAGE Time: 00:45
Source: ANNA KAOS Comments: PITTSBURGH, ASPINWALL
Source from luhu.jp
cubes.
Place chicken in Marinade and toss to coat. Marinate
for 15 minutes in the refrigerator. Before
stir-frying, add 1 tablespoon oil to chicken mixture
and mix well.
Heat 1 cup oil to 375 F in wok or skillet over high
heat. Add chicken and stir-fry for 2 minutes. Remove
and drain well.
Heat 1 tablespoon oil in wok or skillet over high
heat. Ad chilis; fry until golden brown. Add garlic,
scallion, bamboo shoots and straw mushrooms. Stir-fry
for 2 minutes. Add chicken and stir in Seasoning
Sauce. Cook, stirring constantly until sauce
thickens. Serve hot.
Temperature(s): HOT Effort: AVERAGE Time: 00:45
Source: ANNA KAOS Comments: PITTSBURGH, ASPINWALL
Source from luhu.jp