Chicken With Green Pepper Recipe
This Chicken With Green Pepper recipe is from family cookbook and you can be rest assured that it works. This Chicken With Green Pepper is always a hit as a Side Dish . Stock up on more and more Chicken as you will want to make this Chicken With Green Pepper time and again. If there is one Chinese dish that is unanimously regarded as the best in flavor, it is this Chicken With Green Pepper. Caring is all about sharing and I can show how much I care for you by sharing this Chicken With Green Pepper recipe.
Ingredients
2-3 tablespoons raw dark chicken meat (leg)
Salt, sugar and Ve-Tsin
1 teaspoon cornflour
3 teaspoons water
2-3 tablespoons green sweet pepper
2 tablespoons canned bamboo shoots
1 chopped onion
1 crushed clove garlic
Peanut oil
1/4 teaspoon ginger sherry
Few drops sesame oil
Few shakes pepper
1/2 teaspoon soy sauce
4-5 tablespoons hot chicken stock
Directions
Dice the chicken.
Work in a tiny pinch salt, sugar, Ve-Tsin, 1/2 teaspoon cornflour and teaspoon water.
Place ready.
Dice the green pepper (not too finely) and the bamboo shoots and have them ready, each separate from the chicken and themselves.
Heat enough oil for deep frying.
Separately heat 1 tablespoon oil and fry the onion and garlic in it until the onion is golden.
Discard the garlic.
Add the sweet pepper and cook for 1 minute.
Add the bamboo shoots, sherry, sesame oil, a further pinch salt, sugar and Ve-Tsin, soy sauce and chicken stock.
Boil hard for 2 minutes.
Meanwhile, when the deep oil has reached a temperature of 375°F. or 190°C, add the chicken pieces and fry them all a golden colour.
Lift out, drain well and add to the vegetables.
Finally, blend the remaining cornflour with the rest of the water, add it and boil for 1 1/2 minutes.
Work in a tiny pinch salt, sugar, Ve-Tsin, 1/2 teaspoon cornflour and teaspoon water.
Place ready.
Dice the green pepper (not too finely) and the bamboo shoots and have them ready, each separate from the chicken and themselves.
Heat enough oil for deep frying.
Separately heat 1 tablespoon oil and fry the onion and garlic in it until the onion is golden.
Discard the garlic.
Add the sweet pepper and cook for 1 minute.
Add the bamboo shoots, sherry, sesame oil, a further pinch salt, sugar and Ve-Tsin, soy sauce and chicken stock.
Boil hard for 2 minutes.
Meanwhile, when the deep oil has reached a temperature of 375°F. or 190°C, add the chicken pieces and fry them all a golden colour.
Lift out, drain well and add to the vegetables.
Finally, blend the remaining cornflour with the rest of the water, add it and boil for 1 1/2 minutes.
