Make some Chinese chicken for a flavorful dinner in the oriental style. The recipe is quite easy to follow, and the dish tastes and looks fantastic. Ideal for occasional use as well as regular use.
Chicken ingredients
- One whole chicken breast, or two fillets, weighing about 600 g in total.
- Potato starch up to 30 grams (3 level tablespoons)
- One-third of a level teaspoon of chili powder
- two tablespoons of olive oil or other frying oil, and half a teaspoon of salt.
components for other dishes, such as veggies
- 150 grams of one medium carrot
- halved red pepper (110 g, approximately)
- Three garlic cloves (15 g)
- In springtime, two asparagus with chives
- A quarter of a raw jalapeño pepper
- Two tablespoons of fresh ginger root are equivalent to three centimeters.
- Two tablespoons cooking oil (such as olive oil)
Ingredients for sauce
- 60 ml, or six teaspoons, of dark soy sauce
- Three tablespoons (30 milliliters) of rice vinegar or wine
- One tablespoon of brown sugar, up to 10 grams (replaceable).
- Two milliliters (20 ml) of water.
- Extra elements
- Two tsp. toasted or unroasted light sesame seeds
- Sesame oil, two tablespoons; you can omit this.
- Weight of 100 g of bamboo shoots in cans after the water is drained
- 150 grams of white rice were weighed before boiling.
Chinesse chicken
There are 250 milliliters of space in the glass.
Before peeling or otherwise prepping the vegetables, their weight was determined. Every time I use fruits and veggies, I weigh them. You do not need to adhere to the precise grammatical rules, though. The scale’s function is to assist you in estimating the approximate quantity required to make a certain dish.
My calculations of calories were based on the foods I used. The number of calories in your ingredients may differ from mine; therefore, this is merely an estimate. You will get about 840 grams of flavorful Chinese chicken with the ingredients provided.
There are going to be four smaller servings. When calculating the dish’s calorie count, I did not account for rice. Before beginning to make Chinese chicken, I suggest reading through the recipe in its entirety so that you may get ready for the following steps well in advance.
Fry the veggies and begin cooking the rice separately so that it is ready to serve hot at the end.
Chinese chicken and veggies
Warm up a large skillet or a wok with a thick bottom. Pour in two teaspoons of olive or frying oil. Thinly slice the carrots into sticks. In a pan over medium heat, fry the carrot chunks for two to three minutes.
Next, add the red pepper, which is the hollowed-out, cut-in-short sticks half of a larger pepper. Chop the onion and most of the chives finely. Peel, cut, or separate into small pieces three garlic cloves. Peel and cut the fresh ginger root into small pieces. Add the finely chopped chili pepper last. I used half the spicy pepper, max. A few blanched broccoli florets and half of a fresh zucchini can also be added to the pan (peel the old ones and remove the core).
When the veggies have cooked for five minutes (while keeping the lid closed), take them out of the pan and transfer them to a different plate.
After removing all cartilage and veins, two 600-gram chicken breast fillets should be sliced into tiny, 1.5-centimeter pieces. In a large bowl, combine 3 tablespoons flour/potato starch, 1/2 teaspoon salt, and 1/3 teaspoon chili powder. Mix every component together. Chicken pieces should be added to the prepared mixture. Use all of the starch and spices on the meat.
After the vegetables are cooked, add the chicken pieces to the pan and sauté them. Add two tablespoons of either olive or cooking oil to the hot pan. Slightly over medium heat, fry the chicken pieces for five to seven minutes. Using a wooden spoon or something similar to sushi sticks, continually separate the meat during the frying process because it will stick to itself. Turn the chicken pieces over as you work.
When this is finished, add the chicken pieces to the skillet with the veggies you removed a few minutes earlier. Mix all things together and cook for 2minutes.
Get the sauce ready. Place in a small bowl and stir: One tablespoon of cane sugar (or coconut sugar, if you like), two tablespoons of water, three tablespoons of rice vinegar, wine, or possibly lime juice, and six tablespoons of dark soy sauce (light soy sauce will also work).
After adding all of the sauce to the skillet, quickly mix the Chinese chicken. Add 100 grams of bamboo shoots (from natural sources) as well. You can use mung bean sprouts in place of the shoots or leave them entirely. Fry everything at a lower burner power than usual for the last five minutes.
Take the pan off the burner and add a small amount of water or soy sauce, if desired. Taste and adjust with two teaspoons of sesame oil (you can leave it out). If needed, increase the amount of chile, lime juice, sugar, or water.
Rice is the ideal side dish for Chinese chicken. Cook around 150 grams, or 3/4 cup, of your favorite rice until it’s soft. I ended up with roughly 450 grams of cooked rice.
Arrange the rice and chicken onto a plate in the Chinese manner. Add a pan of pan-fried roasted sesame seeds and some finely chopped chives. Warm up the meal.
To toast, add two teaspoons of unroasted, light, or black sesame seeds to an uncoated, dry pan. For around five minutes, roast the sesame seeds on a burner that is slightly above low. While frying, turn the pan many times to avoid scorching the sesame seeds.
Savor your food.
