Chicken with Garlic Sauce
Ingredients: Chicken:
- 20 oz chicken
- 2 tsp cornstarch
- 2 tsp vegetable oil
- pinch of salt
Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp shaoxing wine
- 2 tbsp sugar
- 1.5 C chicken broth
Other:
- 24 dried chilies
- 2 tsp ginger
- 6 cloves garlic
- 1 can bamboo shoots
- 1/4 C dried wood ear mushrooms
- 1 red pepper
- 1/2 tsp salt
- 1.5 tbsp chili oil
- 1/4 C cornstarch
- 2 scallions
Preparation: Cut the chicken into bite-sized pieces and mix with the other chicken ingredients; set aside. Mix all of the sauce ingredients. Mince the garlic and ginger, very roughly chop the mushrooms, thinly slice the red pepper, slice the scallions, and make a slurry of the cornstarch.
Fry the dried chilies, ginger, and garlic over medium heat until fragrant, then add the chicken, turn to high, and stir-fry until opaque. Add the bamboo shoots, mushrooms, and red pepper, cook for two minutes, then stir in the sauce. Bring to a boil, then stir in the salt, chili oil, and cornstarch slurry and allow to thicken. Mix in the scallions.
From Woks of Life. We doubled the recipe because we like leftovers.
