Red-Cooking Chicken Recipe
This chicken dish is easy, tasty, and since it doesn't use deep-frying, much lower in fat. Also you can adjust the heat to your tastes as well.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, wire strainer, serving plate.
Serves 2
Ingredients:
1/2 carrot, peeled, sliced well
1 cooked chicken leg, chop into 1-2 inches sections
3 stalks scallion, cut diagonally into 1-2 inches sections
2 pieces cloud ears, cut into small pieces
1 tbsp. Szechuan peppercorn
3 hot red peppers, chopped fine
2 slices fresh ginger, peeled and cut julienne
Tips:
1. If cooked chicken leg is not available at hand, make it yourself. Indeed, it becomes more nutritious when added tomato, tofu or chinese cabbage while cooking.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 35.95 g |
| Total fat: 2 g |
| Carbohydrate: 2.5 g |
| Calories: 172 kcal |
Seasonings:
5 tbsps. water
1 tbsp. Chinese rice wine, or dry sherry
2 tbsps. light soy sauce, low sodium
1/4 tbsp. salt, or to taste
1 tbsp. ground black pepper
1 tbsp. white sugar
1/2tbsp. rice vinegar
2 tbsps. vegetable oil
Directions:
1. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat till hot, saute the Szechuan peppercorn briefly, about 30 seconds, use a wire strainer to remove them when lightly browned through.
2. Add all the ingredients back into the wok, stir fry with the remaining oil over high heat, add all the seasonings, reduce heat to medium, keep them on a steady simmer until the liquid thickens.
3. Remove from the wok to a plate and serve hot.
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