Andong-style Tender Chicken

1 young chicken (about 600 g or 1.3 lb), inside removed
50 grams (0.11 lb) bamboo shoots
50 grams (0.11 lb) carrots
50 grams (0.11 lb) green peppers
100 grams (7 tbsp) cooking oil
3 grams (1/2 tsp) salt
2 grams (1/2 tsp) MSG
10 grams (1/3 oz) shredded scallion
10 grams (1/3 oz) shredded ginger
5 grams (1/6 oz) dried red chilies
1 gram (1/5 tsp) pepper powder
5 grams (1 tsp) sesame oil
50 grams (3 tbsp) vinegar
20 grams (1 tbsp) mixture of cornstarch and water
20 grams (1 1/3 tbsp) cooking wine
125 grams (7 2/3 tbsp) water


1. Put cold water in a pot over a strong fire and submerge the chicken in the pot to cook until it is done. Remove the head, neck and feet. Cut open and remove all the bones. Cut the meat into strips along the grain 5 cm (1.6 inches) long and 1 cm (0.4 inch) wide. Cut the bamboo shoots, carrots and green peppers into strips too. Reduce the dried red chilies into shreds.

2. Heat the oil in a wok over strong fire to 135-170ºC (275-340ºF) and stir-fry the chicken strips, ginger shreds and red chili shreds until they produces a distinctive aroma. Add the bamboo, carrots, green peppers, cooking wine, vinegar, salt and pepper powder, and continue to stir-fry for 1-2 minutes. Add the water and when it boils, turn to a low fire to simmer several minutes. When the liquid boils off somewhat and is reduced in quantity, add the scallions and the mixture of cornstarch and water. Sprinkle on the sesame oil and take out to serve.

Features: Beautiful in color.
Taste: Salty, slightly sour and refreshing.

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