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Gunbao chicken fillet
1 serving
cut the chicken fillet into small cubes (1x1 cm). dilute the corn starch in an equal amount of cold water (
1. 5 teaspoons) and mix with the whipped protein. heat vegetable oil for frying in a wok or pan and dip chicken cubes into a protein-starch mixture, fry them in hot oil until golden. remove and allow to drain oil. Cut bamboo sprouts into cubes. peel and finely chop the ginger. wash the spring onions and cut into 2 cm pieces, heat in a pan 1 tbsp pork or chicken fat, pour in the rice wine and chicken stock, add salt, sugar, crushed ginger and green onion pieces, green peas and sliced bamboo sprouts. shaking the pan several times, fry all the components over a medium heat. vegetables should keep their shape and stay slightly crispy inside. put the cubes of chicken fillet to the vegetables, warm up, shaking periodically, and at the end pour 1 tablespoon of melted pork or chicken fat.
cut the chicken fillet into small cubes (1x1 cm). dilute the corn starch in an equal amount of cold water (
1. 5 teaspoons) and mix with the whipped protein. heat vegetable oil for frying in a wok or pan and dip chicken cubes into a protein-starch mixture, fry them in hot oil until golden. remove and allow to drain oil. Cut bamboo sprouts into cubes. peel and finely chop the ginger. wash the spring onions and cut into 2 cm pieces, heat in a pan 1 tbsp pork or chicken fat, pour in the rice wine and chicken stock, add salt, sugar, crushed ginger and green onion pieces, green peas and sliced bamboo sprouts. shaking the pan several times, fry all the components over a medium heat. vegetables should keep their shape and stay slightly crispy inside. put the cubes of chicken fillet to the vegetables, warm up, shaking periodically, and at the end pour 1 tablespoon of melted pork or chicken fat.
chicken - 225 g, green peas - 3 tbsp. spoons, chicken fat - 2 tbsp. spoons, or pork fat - 2 tbsp. spoons, bamboo - 30 g, corn starch - 1.5 tsp, protein - 1 pc., salt to taste, sugar - 0.25 tsp, rice wine - 1 teaspoon, chicken broth - 50 ml, ginger root - 1 cm, green onion - 2-3 pcs.
