Diced Chicken With Green Pepper
In chinese food, Diced Chicken many cooking methods, the most famous is a Gongbaojiding
Ingredients:
300 g (0.66 lb) chicken breast
150 g (0.33 lb) bamboo shoots
500 g (1 cup) cooking oil (only 1/5 to be consumed)
2 g (1/3 tsp) salt
2 g (1/2 tsp) chicken essence
20 g (1 tbsp) soy sauce
10 g (2 tsp) sugar
50 g (0.11 lb) red chilies previously soaked in water
5 g (1/6 oz) finely cut scallions
5 g (1/6 oz) chopped ginger
3 g (1 1/2 tsp) dry cornstarch
25 g (2 1/3 tbsp) mixture of cornstarch and water
1 egg white
50 g (3 tbsp) water
Cooking methods:
1. Cut the chicken breast into dices 1.5 cm (0.6 inch) long on each side and place in a bowl. Add 1 g (1/6 tsp) of salt, egg white and dry cornstarch, and mix well. Cut the bamboo shoots into dices 1 cm (0.4 inch) long on each side and reduce the red chilies into 1 cm (0.4 inch) long sections.
2. Put the water, soy sauce, sugar, MSG and mixture of cornstarch and water in a bowl to make a paste.
3. Heat the oil in a wok over strong fire to 70-110C(160-210F) and slippery-fry the chicken dices until they are done. Take out and drain off the oil.
4. Keep 50 g (3 1/2 tbsp) of oil in the wok and stir-fry the red chilies until the oil changes into a red color. Add the scallions, ginger and bamboo shoots, and stir-cry by turning several times. Add the chicken dices and turn several more times. Thicken the sauce with the mixture of cornstarch and water until the thickened sauce wraps around the chicken and bamboo evenly. Now serve.
