Ginger Chicken (老姜鸡)
3 servings
porciones7 minutes
tiempo activo15 minutes
tiempo totalIngredientes
2 tablespoon neutral cooking oil
6 pieces boneless, skinless chicken thighs, cut into bite-sized chunks (about 600g/1.3lb, see note 1)
12 slices ginger
6 cloves garlic, crushed
10 g dried wood ear mushrooms (rehydrated beforehand, see note 2)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing rice wine
¼ teaspoon ground white pepper
¼ teaspoon salt
¼ teaspoon sugar
120 ml water (about ½ cup)
1 teaspoon sesame oil
Fresh chilli, finely chopped (to taste)
1 stalk scallions, finely chopped
Instrucciones
Heat oil in a wok/pan. Add chicken to sear over high heat until it loses the pinkness.
Add ginger, garlic, wood ear, light and dark soy sauce, Shaoxing rice wine, white pepper, salt and sugar. Stir fry for 30 seconds then add water. Cover with a lid and braise for 5 minutes (remain high heat).
Uncover. Add sesame oil and fresh chili. Continue cooking over high heat (without the lid) until the liquid reduces to the desired amount.
Stir in scallions then serve immediately with steamed rice or as a topping for noodles.
Nutrición
Tamaño de la Porción
-
Calorías
351 kcal
Grasa Total
-
Grasa Saturada
-
Grasa No Saturada
-
Grasa Trans
-
Colesterol
-
Sodio
-
Carbohidratos Totales
-
Fibra Dietética
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Azúcares Totales
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Proteína
-
3 servings
porciones7 minutes
tiempo activo15 minutes
tiempo total