1 young chicken (about 600 g or 1.3 lb), inside
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.