Cooking Method:
Boil
Serving Size:
4-6
Preparation Time:
20
mins Cooking Time:
4
mins | Ingredients
Chicken1 kg [1pc]
Ginger (s)30 g [shredded]
Green onion(s)30 g [shredded]
Marinade
Peppercorn Chilli Oil 50 g
Chinkiang Vinegar 30 g
Red Vinegar 10 g
Sesame Oil 2 g
Chicken Bouillon Powder 1 g
Stock 100 g
Shao Hsing wine 15 g
Tapioca starch and water solution 12 g
Salt 3 Tael
Directions
- Put chicken in boiling water and simmer for 15 minutes until medium done. Drain and soak in cold to cool.
- De-bone the chicken and cut into fillets of 5 cm (L)x 1 cm (W).
- Heat work on high heat, add Lee Kum Kee Peppercorn Chili Oil and heat until hot. Add shredded ginger, shredded green onions and chicken, stir-fry until fragrant. Sprinkle wine, stock, Lee kum Kee Red Vinegar and Lee Kum Kee Chicken Bouillon Powder. When the sauce nearly dries up, thicken by tapioca starch solution to a thin sauce. Toss well and add Lee Kum kee Pure Sesame Oil. Put on a serving plate.
Tag:
Chicken
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