Spicy country-style chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless chicken breasts -- |
| Skinned | ||
| 2 | smalls | Fresh green or red chiles |
| 8 | ounces | Canned bamboo shoots |
| ½ | pounds | Zucchini |
| 1 | large | Red or green bell pepper |
| 2 | tablespoons | Oil -- preferably peanut |
| 2 | tablespoons | Chicken stock |
| 2 | tablespoons | Rice wine or dry sherry |
| 1½ | teaspoon | Chili bean sauce (or more) |
| 2 | teaspoons | Granulated sugar |
| 2 | tablespoons | Dark soy sauce |
| 1 | tablespoon | Chinese black rice vinegar |
| =OR=- Cider vinegar | ||
| 1 | tablespoon | Tomato paste |
Directions
CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh chiles in half, carefully remove the seeds and shred the chiles. (Do not touch your eyes while doing this, as it will make them sting.) Then prepare all the vegetables. Rinse the bambo Reheat it and add the rest of the oil. When it is hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper. Stir-fry for about 2 minutes, and then add the rest of theingredients. Mix them well and stir-fry for another minute. Return the chick KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :