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Chicken peppers and bamboo
(Chinese cooking)

Chicken with peppers and bamboo, Chinese cuisine

This flavorful chicken is one of those dishes that we often find in the menus of Chinese restaurants here in the West.

Like many of these dishes requires a short two-step cooking and an ingredient, the bamboo shoots, of not really daily use in our kitchen.

I prepare well.

Particular attention should be given to the cutting of the ingredients: in this case must all be cut into strips more or less equal.

And all the ingredients, even those for the sauce, must be prepared well in order before starting to cook on the stove:
as in many preparations of this type, the preparation of the ingredients requires more care and attention than the actual cooking!

And now in the kitchen! Starting, as always, with the ingredients.

Ingredients:

chicken meat g 200
marinated chicken:
- corn flour ct. 1
- cinnamon taken 2
- sugar ct. 1
- sake TS. 1
- Salt and pepper q.s.
onion pc. 1
cornstarch ct. 1
canned bamboo shoots g 150
pepper pc. 1
ginger slices 3
oil for stir-fry q.s.
final tying sauce:
- water ct. 2
- Soy sauce ct. 1
- sake ct. 1
- corn flour ct. ½
- Salt and pepper

Preparation:

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As mentioned above we begin by cutting at more or less the same size as all the ingredients strips:
the chicken, the pepper, the spring onion and the bamboo shoots.

We also prepare three slices of ginger that will serve to flavor the cooking oil.

Mariniamo for a few minutes the strips of chicken with the indicated ingredients.

Separately, in a glass, mix the ingredients for the preparation of the sauce: be careful not to overdo the cornstarch or the sauce will turn into a sticky mass!
On the other hand, too much water would not dry quickly enough forcing us to cook the dish longer.
Unfortunately only the experience and a couple of attempts can help us find the right balance; as well as their personal taste!

***

Now we are ready to begin.
Pour 1 CT of oil in the wok and heat it at fairly high heat along with slices of ginger.
Just the smell of the latter begins to spread add the chicken pieces and let them skip quickly over high heat until color them on all sides.

Drain and keep aside and then continue with the second and last phase of preparation.

***

Sauté the spring and onion strips for a couple of minutes with another CT of oil in the same wok (or pan, if not otherwise).
Also Add the bamboo shoots, stirring constantly over high heat.

One minute complete with chicken already jumped and stirring constantly pour gradually to tie sauce
(it is advisable, before adding it, to give it a shuffle with a teaspoon).

As soon begins to bind and dry our dish is ready and can be transferred into a tray.

The ideal complement to this dish is simple baifan (white rice with Chinese, here the recipe)

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • I do not always have the opportunity to take pictures, as I would like, all the preparation step by step:
    I refer to the next time I prepare this dish the publication of the complete picture.
  • Variant with ginger: instead of obtaining three slices to remove, then when it is time to serve, you can chop it very finely and use it together with the other ingredients of the chicken marinade. The flavor of ginger will be so more intense.
  • See also: Chinese cooking - 中国 菜

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