Assorted Diced Chicken with Sausage
Stir-fry a mix of diced ingredients including chicken, Chinese sausage, and Chinese broccoli, then thicken the sauce for a fresh, savory, and delicious dish.
Ingredients
Diced chicken
100 g
Cooked Chinese sausage (diced)
1
Chinese broccoli stems (diced, blanched and drained)
50 g
Winter bamboo shoots (diced, blanched and drained)
50 g
Egg whites
2
Carrot (diced, blanched and drained)
40 g
Red chili pepper (diced)
15 g
Wet cornstarch
0.5 tbsp
Shaoxing wine
0.5 tbsp
White pepper powder
1 tsp
Sesame oil
1 tsp
MSG
1 tsp
Vegetable oil
200 g
Instructions
1
Step 1
First, dice all the above ingredients. Then coat the diced chicken evenly with egg white and wet cornstarch. Next, blanch the diced Chinese broccoli stems, winter bamboo shoots and carrot, then drain and set aside.
2
Step 2
Heat vegetable oil in a wok to low heat. Add the diced chicken and par-fry until cooked through, then transfer to a colander to drain excess oil.
3
Step 3
Use the remaining oil in the wok, add all prepared ingredients. Pour in Shaoxing wine, then mix wet cornstarch, MSG, white pepper powder and sesame oil into a uniform sauce. Add the sauce to the wok, stir to combine, then drizzle over the dish and serve.
