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Ingredientes
- 7 ounce Chicken breasts and thighs
- 2 Tbsp. Cornstarch (cornflour) dissolved in
- 2 Tbsp. Water
- 1/8 tsp Salt, or possibly to taste
- 2 tsp Rice wine
- 1Â 1/2 tsp Soy sauce
- 1 c. High stock
- 1 tsp Sesame oil
- 5 x Water water chestnuts
- 1 x Warm red chili (chilli) pepper
- 1/2 c. Vegetable oil
- 1 tsp Ginger slices
- 2 tsp Scallions, minced
- 1 tsp Garlic slices
- 1/8 tsp Rice vinegar
- 1/8 tsp Msg
Direcciones
- 1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mix with salt and 1 tsp of the rice wine. Add in the 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, MSG 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 high heat to 225, or possibly till small bubbles appear around the edge of a piece of scallion green or possibly ginger tossed into the oil. Add in the chicken and chili pepper and stir-fry till the chicken turns red.
- 4. Add in the ginger, water chestnuts, scallions and garlic, and fry till fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 1378 | |
| Calories from Fat 1141 | 83% |
| Total Fat 128.76g | 161% |
| Saturated Fat 13.23g | 53% |
| Trans Fat 3.0g | |
| Cholesterol 102mg | 34% |
| Sodium 1916mg | 80% |
| Potassium 528mg | 15% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.29g | 0% |
| Protein 36.69g | 59% |
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