Kuo Fan Gee Chiu
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | wholes |
chicken breasts
uncooked |
*
|
| 1 | cup |
peanut oil
plus 2 tb |
|
| 2 | each |
red chilis, dried
cut in half and soaked in warm water for 10 minutes |
* |
| 3 | each |
garlic cloves
|
|
| 1 | each |
scallions, spring or green onions
cut in 1" pieces |
|
| ⅔ | cup |
bamboo shoots
diced |
|
| ½ | cup |
enoki mushrooms
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | wholes |
chicken breasts
uncooked |
*
|
| 237 | ml |
peanut oil
plus 2 tb |
|
| 2 | each |
red chilis, dried
cut in half and soaked in warm water for 10 minutes |
* |
| 3 | each |
garlic cloves
|
|
| 1 | each |
scallions, spring or green onions
cut in 1" pieces |
|
| 158 | ml |
bamboo shoots
diced |
|
| 118 | ml |
enoki mushrooms
drained |
*
|
Directions
Skin and bone chicken breasts and cut into ½ inch cubes.
Place chicken in Marinade and toss to coat. Marinate for 15 minutes in the refrigerator.
Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well.
Heat 1 cup oil to 375℉ (190℃) in wok or skillet over high heat.
Add chicken and stir-fry for 2 minutes. Remove and drain well.
Heat 1 tablespoon oil in wok or skillet over high heat.
Add chilis; fry until golden brown. Add garlic, scallion, bamboo shoots and straw mushrooms.
Stir-fry for 2 minutes. Add chicken and stir in Seasoning Sauce.
Cook, stirring constantly until sauce thickens. Serve hot.
