Chili Bamboo Chicken a healthy and tasty and quick meal prepared it does not carry a lot of carbohydrates, you can do it in an exceptional dinner with your family
INGREDIENTS
6 ounces julienned white chicken meat
½ egg white
1 teaspoon cornstarch
½ cup finely chopped bamboo shoots
1 teaspoon black vinegar
1 teaspoon soy sauce
½ teaspoon sugar
⅛ teaspoon white pepper
3 tablespoons peanut oil
2 tablespoons finely chopped celery
1 thinly sliced spring onion
2 tablespoons finely chopped red bell pepper
1 ½ teaspoons chili paste
2 tablespoons chicken stock
PREPARATION
Cut chicken into strips about 1/8 inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.
Rinse and drain bamboo shoots and slice with a thick slicing blade in a food processor. Cut slices into small dice.
Combine vinegar, soy sauce, sugar, and white pepper and set aside.
Heat 1 tablespoon peanut oil in a wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipeout wok.
Heat remaining 2 tablespoons peanut oil in a wok until it shimmers. Stir-fry chicken until it turns white.
Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
Return the vegetables to the wok and stir in chicken stock; stir-fry to mix well.
INGREDIENTS
6 ounces julienned white chicken meat
½ egg white
1 teaspoon cornstarch
½ cup finely chopped bamboo shoots
1 teaspoon black vinegar
1 teaspoon soy sauce
½ teaspoon sugar
⅛ teaspoon white pepper
3 tablespoons peanut oil
2 tablespoons finely chopped celery
1 thinly sliced spring onion
2 tablespoons finely chopped red bell pepper
1 ½ teaspoons chili paste
2 tablespoons chicken stock
PREPARATION
Cut chicken into strips about 1/8 inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.
Rinse and drain bamboo shoots and slice with a thick slicing blade in a food processor. Cut slices into small dice.
Combine vinegar, soy sauce, sugar, and white pepper and set aside.
Heat 1 tablespoon peanut oil in a wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipeout wok.
Heat remaining 2 tablespoons peanut oil in a wok until it shimmers. Stir-fry chicken until it turns white.
Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
Return the vegetables to the wok and stir in chicken stock; stir-fry to mix well.
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