450 g of chicken
2 pieces of ginger
1 onion
50 g of black mushrooms
15 ml (1 tbsp.) White wine or rice wine
15 ml (1 tbsp.) Soy sauce
30 ml (2 tbsp.) Peanut oil
15 ml (1 tbsp.) Cornstarch
50 g bamboo shoots
preparation :
Cut chicken into pieces of equal size. Add the cornstarch, soy sauce, white wine (or rice), oil, a pinch of salt and let it all soak for 1 hour.
Soak the black mushrooms cleaned in warm water for about 5 minutes, then drain.
Heat wok over high heat, pour a little oil and fry the chopped onion, the sliced ginger and chicken pieces. Fry about 4 minutes. Then add the soy sauce and black mushrooms and allow to enter 4 minutes, stirring.Serve with white rice or Chinese noodles.
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