Ingredients
- 2 raw chicken carcasses (or 6 backs)
- 2 tablespoons light soy sauce
- 2 tablespoons sake or dry sherry
- 1 teaspoon peanut oil
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- Cornstarch
- Peanut oil for frying
- 2 cloves garlic, minced
- 1 slice fresh ginger, minced
- 10 dried Chinese black mushrooms, soaked in hot water 15 minutes
- ½ cup diced bamboo shoots and quartered (see note)
- 1 large green pepper, diced
- 1 cup hot chicken stock
- 1 tablespoon brown bean sauce, or to taste (see note)
- 2 tablespoons cornstarch dissolved in 4 tablespoons cold water
- Hot sesame oil to taste (see note)
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1530 calories; 144 grams fat; 33 grams saturated fat; 63 grams monounsaturated fat; 38 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 40 grams protein; 199 milligrams cholesterol; 694 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Chop carcasses or backs into inch squares and place in bowl. Add soy sauce, sake, peanut oil, sugar and black pepper and mix well. Add cornstarch little at a time, mixing well, until pieces are uniformly coated. (Coating should have consistency of very heavy cream.) Drop pieces one at a time into hot (375-degree) oil and deep-fry until a golden brown. Remove, drain and reserve.
- Add 2 tablespoons peanut oil to hot wok and heat until almost smoking. Add mushrooms, bamboo and green pepper and stir-fry 30 seconds. Add stock and brown bean sauce, cover and boil a minute.
- Thicken mixture discreetly with some cornstarch solution. Add reserved chicken pieces and heat through. Turn off heat, add hot sesame oil, stir well and serve with plain boiled rice.
- These ingredients are available in groceries selling Asian imports.
About 15 minutes
Dining and Cooking