Hot & Sour Chicken Recipe
Ingredients
| 1 1/4 to 1 1/2 pounds chicken breasts, skinned and boned | ||
| 2 teaspoons each cornstarch, dry sherry, and salad oil | ||
| Pepper | 1/4 Teaspoon | |
| Salad oil | 5 Tablespoon | |
| Garlic | 1 Tablespoon, finely chopped | |
| Ginger | 2 Teaspoon, finely chopped | |
| 1 tablespoon fermented salted black beans, rinsed and patted dry | ||
| 1 small green bell pepper, stemmed, seeded, and cut into 1-inch squares | ||
| 1 medium-size carrot, thinly sliced | ||
| Bamboo shoots | 1 Can (10oz), drained | |
| Cooking Sauce | ||
Directions
Rinse chicken, pat dry, and cut into 3/4-inch cubes.
Mix chicken with cornstarch, sherry, the 2 teaspoons salad oil, and pepper.
Pour 4 tablespoons salad oil into a wok or 10- to 12-inch frying pan over high heat.
When oil is hot, add chicken mixture; cook, stirring, for 2 minutes.
Add 1 more tablespoon oil, if needed; then add garlic, ginger, and black beans.
Cook, stirring constantly, until chicken is lightly browned, about 2 more minutes.
Then add bell pepper, carrot, and bamboo shoots; cook, stirring, for 2 minutes.
Stir in sauce.
Cook, stirring, until sauce boils and thickens.
Mix chicken with cornstarch, sherry, the 2 teaspoons salad oil, and pepper.
Pour 4 tablespoons salad oil into a wok or 10- to 12-inch frying pan over high heat.
When oil is hot, add chicken mixture; cook, stirring, for 2 minutes.
Add 1 more tablespoon oil, if needed; then add garlic, ginger, and black beans.
Cook, stirring constantly, until chicken is lightly browned, about 2 more minutes.
Then add bell pepper, carrot, and bamboo shoots; cook, stirring, for 2 minutes.
Stir in sauce.
Cook, stirring, until sauce boils and thickens.
Chef
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