Hot Diced Chicken Recipe
7 oz(200g) Chicken breasts and thighs
2 tsp cornstarch,dissovled in 2 tbsp water
1/8 tsp salt,or to taste
2 tsp rice wine
1.5 tsp soy sauce
1 cup high stock
1 tsp sesame oil
5 water chestnuts
1 hot red chili pepper
1/2 cup (100ml) vegetable oil
1 tsp ginger slices
2 tsp scallions,chopped
1 tsp garlic slices
1/8 tsp rice vinegar
1.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 chicken and stir to coat well. Set aside.
2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, and the sesame oil into a sauce. Set aside.
Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.
3. Heat the oil in a wok over hight heat to 225F(110C), 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, stir fry until the chicken turns red.
4. Add the ginger, water chestnuts, scallions and garlic,and fry until fragrant.
Stir in the sauce and sprinkle with the vinegar.
Stir fry about 39secs, Remove,serve.
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