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Ingredientes
- 4 whl chicken breasts
- 1 x egg
- 2 Tbsp. canola oil
- 1 Tbsp. cornstarch
- Â Â Oil for frying
- 1 tsp fresh chopped ginger
- 3 Tbsp. chopped scallions (white part only)
- 1/2 tsp chopped garlic
- 4 ounce Peking Stir-Fry Sauce (see recipe)
- 2 tsp fermented black beans
- 12 ounce unseasoned chicken stock
- 1/2 tsp sugar
- 1 dsh freshly-grnd white pepper
Direcciones
- Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with 1 egg, 2 Tbsp. canola oil and 1 Tbsp. cornstarch.
- Heat wok till very warm. Add in oil, then chicken and cook till opaque all over. Strain and remove excess oil from wok. Add in ginger, scallion and stir-fry. Add in chicken and garlic. Then add in Peking Stir-Fry Sauce, fermented black beans and chicken stock. Add in sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 999g | |
| Calories 1339 | |
| Calories from Fat 755 | 56% |
| Total Fat 84.27g | 105% |
| Saturated Fat 18.35g | 73% |
| Trans Fat 0.78g | |
| Cholesterol 542mg | 181% |
| Sodium 954mg | 40% |
| Potassium 1617mg | 46% |
| Total Carbs 13.1g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.88g | 2% |
| Protein 125.48g | 201% |
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