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Chicken with peppers and mushrooms 
(Chinese cooking)

Chinese wok chicken and peppers

This chicken with peppers is one of those dishes that are found in all Chinese restaurants and, unfortunately, I rarely found it prepared to perfection.

This is my version, I learned on the spot and by the experts.
At my guests have always liked, very much!

It is an extremely simple preparation in which the maximum care must be given, as in many oriental dishes, to the shape and size of the ingredients.
Even cooking times have their importance: vegetables must remain crispy, even if cooked enough.

While cooking in the wok is the most suitable, in lack of other use a regular skillet, provided that large and with high sides.

Ingredients:

chicken meat

g

200

big pepper

pc.

1

large onion,

pc.

1

Dried shitake mushrooms

pc.

4

garlic

clove

1

ginger

slices

4

dust five Spices

ct.

1

salt and pepper

pinch (made with three fingers)

1

soy sauce

TS.

1

Sake

TS.

1

cornstarch

ct.

2

extra virgin olive oil

q.s.

water

q.s.

Preparation:

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Cut into pieces roughly the same vegetables, Chinese mushrooms, soaked for half an hour and the chicken.

Spice up the chicken with half the spices, soy, sake and cornstarch.
Stir the rest of the seasonings with a little 'of water in a glass; serve after cooking.

In a wok heat oil with garlic and ginger cut into small slices.
Once they have given off all their flavor, remove from wok.

Keeping the fire lively enough, add the pieces of chicken in the wok and toss them, turning them over and over, until they are beautiful colored.
Transfer them into a container and keep them aside.

Blow the onion in the same wok, for about a minute.
Then add the mushrooms and peppers and continue to cook for another couple of minutes.

As soon as everything is well mixed add the previously cooked chicken and continue to sauté everything in the pan.

Finish cooking by adding the toppings were already diluted with water (mix well again, before adding them) and tie together all the contents of the wok: But be careful not to go too cooking otherwise the final sauce, rather than remain very fluid and brilliant will become a sticky mush!

Transfer to a serving dish and bring to the table.

This dish, very icco of different flavors, is excellent consumed with a bowl of baifan, rice to Chinese.

Buon appetito!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • The proportions of the various ingredients are quite variable: each one will vary according to your taste and your appetite.
  • Even with spices is the hand can possibly limestone, especially with cinquespezie: a matter of taste!
  • See also: {article Sweet and sour chicken (Chinese cuisine)} [link] [title] [/ link] {/ article}, 

Your comments are welcome!
Leave them in the form at the bottom of the page:

Comments  
+2
I need substitutes for shitake mushrooms and sake. Can dried porcini mushrooms and vodka go well?
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