Scallion Chicken Stir-Fry

Name: Scallion Chicken Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 150 g Chicken thigh meat (cut into small dice, sprinkled with fine salt to marinate); 50 g Bamboo shoots (diced); 6 g Dry starch; 20 g Egg white; to taste Sugar; to taste Shaoxing wine; to taste Fine salt (for marinating the chicken); to taste Scallion (julienned); to taste Ginger; to taste Wet starch slurry; to taste Soy sauce; to taste Lard (for stir-frying in a hot wok)

Tender diced chicken and crisp bamboo shoots tossed in a richly aromatic scallion sauce — a classic Northeastern Chinese home-style dish.

35 min

Easy

0 favorites

Ingredients

Chicken thigh meat (cut into small dice, sprinkled with fine salt to marinate) 150 g

Bamboo shoots (diced) 50 g

Dry starch 6 g

Egg white 20 g

Sugar to taste

Shaoxing wine to taste

Fine salt (for marinating the chicken) to taste

Scallion (julienned) to taste

Ginger to taste

Wet starch slurry to taste

Soy sauce to taste

Lard (for stir-frying in a hot wok) to taste

Instructions

Marinate the chicken dice

Cut the chicken thigh meat into small dice, sprinkle with fine salt to marinate briefly, then add the egg white and dry starch and mix until evenly coated. Combine with the diced bamboo shoots and stir-fry in a wok of hot lard over high heat for about 10 minutes, then drain off the oil.

Scallion finish and seasoning

Julienne the scallions. Pour the Shaoxing wine, soy sauce, scallion shreds, ginger, and wet starch slurry into the wok, toss everything together over high heat for a few seconds, and serve immediately.