How a Chinese chef makes a Chicken Stir Fry (七彩炒雞)

Por Made With Lau · 25 min

Ingredientes

Modo de preparo

1. Mix salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken powder, cornstarch and water in a bowl until smooth.
2. Cut the chicken into thin slices, on the diagonal if you like, and trim off any fatty pieces.
3. Marinate the chicken by mixing it in the bowl, gathering it into a clump and squeezing hard, for 2 to 3 minutes, until hardly any juice is left on the plate.
4. Cut the red and green bell peppers, carrot, onion and celery into strips. Cut the baby corn, thinly slice the ginger and mince the garlic. Split the ginger and garlic in half: one half for the chicken, the other for the vegetables.
5. Mix 0.5 tbsp cornstarch with 3 tbsp water in a small cup and set aside for the end.
6. Set the stove to high. When the wok is hot, add 3 tbsp oil and half the ginger and garlic. Cook about 1 minute.
7. Add the chicken and stir-fry until the pieces turn white. It does not need to be fully cooked. Remove to a bowl.
8. Add 1.5 tbsp oil and the remaining ginger and garlic to the wok. Heat for about 1 minute.
9. Add the vegetables and stir-fry constantly for about 1 to 2 minutes.
10. Add 1 tbsp cooking wine, 0.5 tsp sugar, 0.5 tsp salt and 1 tbsp oyster sauce, and keep stirring.
11. Return the chicken to the wok with 2 tbsp water. Cover and cook until the wok starts boiling again, about 3 minutes.
12. Pour in the cornstarch mixture and stir the wok several times until the sauce thickens.
13. Transfer to a plate or bowl and serve.

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