Synopsis
This is easy, but tasty chiken made China style. Aftter everything is cut, it takes only few minutes to make. Basic mistake in this style of cooking is too low frying temperature. So make sure your oil is burning hot, before you start frying. Also keep in mind, that if you add toom much things in hot oil, it cools down and the result is more like a stew than nice and chruncy Cina food.
Incredients: Boneless chicken, mushrooms, leek, onions, ginger, soya sauce, rice vine, chicken stock, salt and pepper
Lets start.
Put the chopped chicken in marinade: Mix minched ginger, soya sauce and rice winegar. You can also add some salt and pepper, if you like.
Put a spoonful of Maizena in a bowl
Add some rice vine and stirr well (leave it for a while, we´ll use it later).
Chicken meat should now be matured in marinade. Let the marinade flow to another bowl. (Normally, this goes in waste, but I use it in frying. All good flavours are in there, and it will be boiled well, so no risk of any contamination).
Now heat the oil very hot in wok, and add some minched ginger. Remember to keep the ginger in fast movement all the time
Add mushrooms, mix heavily in very hot oil (only les than half a minute
Take mushrooms out from the pot, add new oil and ginger
Now fry the chicken in similar way (the hotter the oil, the better will be the result
Add some salt (or soya sauce) and black pepper
Take chicken out from the pan, add again new oil and ginger
Then onions (the reason, why put onions in this late stage is, that thisway they will be chruncy and not too soft
Now add the mushrooms and meat, you fried earlier
Mix marinade and Maizena-mix and add to wok. Add also a suitable amount of hot chicken stock
Chicken China style, serve with rice and sweet&sour sauce
Thank´s Kris for your hands!
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