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Ingredientes
- 1 1/2 lb Chicken, skinned and boned
- 1 x Egg
- 1 c. Flour
- 1/4 lb Bamboo shoots
- 1 x Green pepper
- 1 x Red pepper
- 1/4 c. Water
- 1 Tbsp. Dark soy sauce
- 1 Tbsp. Cornstarch Vegetable oil (for deep frying)
- 2 Tbsp. Vegetable oil (in addition to the above) (up To 3)
- 2 x Cloves garlic, chopped
- 1 tsp Fresh ginger root, shredded
- 4 x Black peppercorns (up To 5)
- 1 Tbsp. White vinegar
- 1 Tbsp. Chinese cooking wine
- 1 tsp Chinese chili sauce
- 1 Tbsp. Sugar
Direcciones
- Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pcs into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or possibly deep-sided, heavy-bottomed sauce pan, heat sufficient vegetable oil to deep fry the chicken. Deep fry the chicken till golden, about 10 min. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 Tbsp. of oil in the wok. Add in chicken, peppers, garlic and ginger. Then add in the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mix and cook 2-3 min. Add in the water-soy-cornstarch mix and simmer till sauce thickens. Transfer to warmed dish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 154 | 48% |
| Total Fat 17.19g | 21% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.12g | |
| Cholesterol 89mg | 30% |
| Sodium 238mg | 10% |
| Potassium 285mg | 8% |
| Total Carbs 22.02g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.56g | 2% |
| Protein 18.12g | 29% |
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