Cheng-Du Tender Chicken
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
chicken tenders
|
*
|
| ½ | cup |
vegetable oil
|
|
| 1 | tablespoon |
wine
|
|
| 1 | teaspoon |
ginger
minced |
|
| 1 | cup |
stock
|
|
| 1 | tablespoon |
cornstarch
mix with water to form a paste |
|
| 1 | teaspoon |
onions
spring, minced |
|
| 5 | ounces |
pea shoots
tender |
* |
| 1 | tablespoon |
red chili peppers
minced |
|
| 2 | tablespoons |
chili nam yuey
|
* |
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
chicken tenders
|
*
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
wine
|
|
| 5 | ml |
ginger
minced |
|
| 237 | ml |
stock
|
|
| 15 | ml |
cornstarch
mix with water to form a paste |
|
| 5 | ml |
onions
spring, minced |
|
| 144.5 | ml/g |
pea shoots
tender |
* |
| 15 | ml |
red chili peppers
minced |
|
| 3E+1 | ml |
chili nam yuey
|
* |
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
Directions
Chop chicken into 1 inch squares.
Heat oil in a wok.
Stir fry chicken over a high flame for 2 minutes.
Add minced chili and Chili Nam Yuey.
Stir fry for a few seconds.
Add wine, minced ginger, salt and sugar.
Mix well.
Add hot soup stock.
Cover the wok and simmer for 5 minutes.
Add cornstarch paste.
Add minced spring onion.
Mix well.
Remove and serve.
Cook pea shoots in boiling water.
Use to garnish plate.
