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Stir Fried Diced Chicken In Bird's Nest Recipe
|Chicken cutlets/Chicken breast, skinned and boned||2 , skinned and boned|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 1⁄2 Tablespoon|
|Carrots||1⁄2 Cup (8 tbs), sliced|
|Straw mushrooms||1⁄2 Can (5 oz)|
|Green pepper||1 Cup (16 tbs), diced to 0.5 inch pieces|
|Water chestnuts||1⁄2 Cup (8 tbs), peeled and sliced (Use Fresh Ones)|
|Scallions stalks||2 , chopped|
|Ginger||1 Tablespoon, chopped|
|Light soy sauce||2 Tablespoon|
|Pepper||1⁄4 Teaspoon (Use White Or Black)|
|Sesame oil||1 Teaspoon|
|Tapioca starch||1⁄2 Tablespoon|
|Tapioca starch||1 Cup (16 tbs)|
|Peanut oil/Vegetable oil||6 Cup (96 tbs) (Used For Deep Frying)|
|Broccoli flowerets||Cup (0 tbs)|
|Straw mushrooms||Cup (0 tbs)|
|Peanut oil/Vegetable oil||7 Tablespoon (Used For Stir Fry)|
Serving size: Complete recipe
Calories 3402 Calories from Fat 2279
% Daily Value*
Total Fat 258 g396.4%
Saturated Fat 44.2 g221%
Trans Fat 0 g
Cholesterol 43.3 mg
Sodium 6729.7 mg280.4%
Total Carbohydrates 249 g82.9%
Dietary Fiber 21 g84%
Sugars 13.6 g
Protein 47 g94.2%
Vitamin A 274.7% Vitamin C 469.2%
Calcium 34.3% Iron 48%
*Based on a 2000 Calorie diet
Marinate with the marinade ingredients listed above for 20 to 30 minutes.
Parboil the carrot slices in boiling water for about 1 minute.
Drain the straw mushrooms.
Assemble the carrots, mushrooms, diced pepper, sliced water chestnuts, scallion and ginger.
Mix the combined sauce ingredients.
Peel and shred the potatoes into long, thin strips.
Rinse under cold water; drain and dry.
Mix with 1/2 tsp salt and 1 cup tapioca starch.
Put the potato shreds in one strainer and press upon it lightly another strainer and submerge both in 6 cups of very hot oil.
Deep fry for about 4 minutes until golden brown.
Turn the strainer upside down and tap on the strainer until the bird's nest comes loose.
Place the bird's nest on a serving plate.
Break off the flowerets from the broccoli.
Parboil the flowerets in boiling water for about 1 minute.
Rinse in cold water.
Arrange the flowerets and straw mushrooms attractively around the nest on the serving plate.
Heat 4 Tbs oil in wok.
Stir fry the marinated diced chicken until the meat turns white.
Drain and remove.
Heat 3 Tbs oil in wok.
Saute carrots, mushrooms, green pepper, water chestnuts, scallion, and ginger for a few seconds.
Add chicken cubes and combined seasoning sauce.
Mix well, pour into the bird's nest.