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Ingredientes
- 6 x Dry black mushrooms
- 1 x Chicken breast
- 1 Tbsp. Cornstarch
- 1 Tbsp. Sherry
- 1/4 tsp Salt
- 1/3 c. Bamboo shoots
- 1 x Green pepper
- 1 x Clove garlic
- 1 x Wedge ginger root
- 1 tsp Cornstarch
- 1/2 tsp Sugar
- 2 tsp Water
- 1 x -(up to)
- 2 Tbsp. Brown bean sauce
- Â Â Oil for deep-frying
- 2 Tbsp. Oil
- 1/4 tsp Salt
- 1/2 c. Stock
- 1/2 x -(up to)
- 1 tsp Red pepper oil
Direcciones
- 1. Soak dry mushrooms.
- 2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, sherry and salt. Add in to chicken and toss to coat. Let stand 10 to 15 min.
- 3. Dice bamboo shoots, green pepper and soaked mushrooms. Mince garlic.
- Crush ginger root.
- 4. Blend cornstarch, sugar and cool water to a paste. Mash brown bean sauce. Meanwhile heat oil.
- 5. Add in chicken cubes to oil and deep-fry till golden brown. Drain on paper toweling.
- 6. Heat remaining oil. Add in salt, then garlic and ginger root; stir-fry a few times. Add in vegetables and stir-fry about 1 minute.
- 7. Stir in stock and heat quickly. Cook, covered, 2 min over medium heat.
- 8. Add in deep-fried chicken cubes and brown bean sauce. Stir in gently only to heat through.
- 9. Stir in cornstarch paste to thicken. Sprinkle with red pepper oil and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 108 | |
| Calories from Fat 63 | 58% |
| Total Fat 7.07g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.15g | |
| Cholesterol 15mg | 5% |
| Sodium 319mg | 13% |
| Potassium 172mg | 5% |
| Total Carbs 4.6g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.45g | 1% |
| Protein 5.98g | 10% |
