Stir Fry Chicken Szechuan Style Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 lbs: Chicken, cut in 1x2" slices
1/2 cup: Chicken stock,
1 lbs: Bok choy or chinese cabbage,
Marinate chicken 20 min in,
Cut into bite size pieces,
1 tbsp: Thin soy,
1 tsp: Ginger root, chopped
2 tsp: Cornstarch,
1 tsp: Garlic, chopped
1/2 tsp: Sugar,
1 tbsp: Bean paste, or hot bean past
1 tsp: Rice wine,
1: Scallion, cut 1/4"
2 tsp: Oil,
1/4 tsp: Salt,
SEASONINGS
1 tsp: Rice wine,
1/4 tsp: Five spice powder,
2 tsp: Black soy,
1/2 cup: Stock,
1 tsp: Sugar,
1 tsp: Cornstarch, dissolved in
1 tsp: Sesame oil,
1 tbsp: -cold water,
1 tsp: Rice vinegar, or brown vineg
Directions:
Marinate chicken.
Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle
salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover
and cook for 3 minutes. Remove to serving plate and set aside.
Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean
paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add
in all the seasonings. Pour in stock. Cover and cook for 1 minute.
Stir in cornstarch to thicken. Remove and place on top of the bok
choy. Sprinkle scallions on top and serve.
Source from luhu.jp
Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle
salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover
and cook for 3 minutes. Remove to serving plate and set aside.
Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean
paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add
in all the seasonings. Pour in stock. Cover and cook for 1 minute.
Stir in cornstarch to thicken. Remove and place on top of the bok
choy. Sprinkle scallions on top and serve.
Source from luhu.jp