Chicken With Chinese Long Beans And Walnuts Stir Fry Recipe
Ingredients
| Chicken breast-1 whole, boned, skinned, and cut into 1-inch strips ( about 1 lb) | ||
| Salt | 3/4 Teaspoon | |
| Sugar | 3/4 Teaspoon | |
| Light soy sauce | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Beans | 1 Pound | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Bean sauce | 1 Tablespoon | |
| Garlic | 2 Teaspoon, finely chopped | |
| Chicken stock | 1/4 Cup (16 tbs) | |
| Cornstarch-2 teaspoons, mixed with 2 tablespoons cold water | ||
| Walnuts | 1/2 Cup (16 tbs) | |
Directions
MAKING
1. Put the chicken pieces in a bowl.
2. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon sugar, soy sauce, cornstarch, and pepper. Mix well the ingredients and set aside.
3. Boil the beans in lightly salted water along with 1-tablespoon oil.
4. Cook for 7 minutes, or until beans get tender
5. Mash the hot bean sauce and garlic to a paste.
6 In a wok, heat 2 tablespoons of the oil over high flame until very hot but not smoking.
7. Add the chicken and stir-fry for 2 minutes.
8. Add half of the stock, cover, and cook for 2 minutes.
9. Remove from the wok and set aside.
FINALIZING
10. Add the remaining oil to the wok. Add the bean sauce paste and the beans.
11. Stir-fry for more 2 minutes.
12. Add the left over salt, sugar, and stock, bring it to a boil, and quickly place the chicken to the wok.
SERVING
13. Add the cornstarch mixture and stir until the mixture turn in slightly thickened, continue cooking about 1 minute more.
14. Remove from the heat, toss in the walnuts, and serve to enjoy.
1. Put the chicken pieces in a bowl.
2. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon sugar, soy sauce, cornstarch, and pepper. Mix well the ingredients and set aside.
3. Boil the beans in lightly salted water along with 1-tablespoon oil.
4. Cook for 7 minutes, or until beans get tender
5. Mash the hot bean sauce and garlic to a paste.
6 In a wok, heat 2 tablespoons of the oil over high flame until very hot but not smoking.
7. Add the chicken and stir-fry for 2 minutes.
8. Add half of the stock, cover, and cook for 2 minutes.
9. Remove from the wok and set aside.
FINALIZING
10. Add the remaining oil to the wok. Add the bean sauce paste and the beans.
11. Stir-fry for more 2 minutes.
12. Add the left over salt, sugar, and stock, bring it to a boil, and quickly place the chicken to the wok.
SERVING
13. Add the cornstarch mixture and stir until the mixture turn in slightly thickened, continue cooking about 1 minute more.
14. Remove from the heat, toss in the walnuts, and serve to enjoy.
Chef
