Friday, December 7, 2012
two chicken breast cut into bite size pieces
1 tbspn cornflour
1 tspn salt
Soak 4-5 dried mushrooms in 1/2 cup boiling water for 1 hour and then drain the water and add in a bowl to
1 cup chiken stock
2 tspns sugar
1 tbspn light soy
1 tspn dark soy
1 tspn rice vinegar and mix and set aside
Chop into bite size pieces 1 green sweet pepper, 6 asparagus, the mushrooms, 4-6 normal mushrooms and 4-6 spring onions cut into 2 inch pieces.
Chop 1 inch of ginger and 4 cloves of garlic and some hot pepper finely
This is a lovely chicken dish that goes well with noodles or rice. The basis is marinating the chicken breasts chopped into bite size pieces for 2-4 hours in cornflour, salt and a small amount of 5 spice. I emphasise this as it doesn't need much 1/2 tspn.
When ready to cook, heat oil in a wok, add ginger/garlic/pepper mixture and let cook for 1-2 minutes, add the chicken and stirring briskly cook until golden brown (see picture above), its best to cook in portions to keep oil hot and as each is done take out.
Remove from pan and add vegetables and let fry for 3-5 minutes and then add stock mixture bring to boil and let cook for 3 minutes then add the chicken and a little cornflour and water mixed to thicken. Stir until chicken is coated and shiny and serve.