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Cooking Method Steam Chicken and Soy Sauce
Chicken and Soy Sauce
Ingredients
1/2 tablespoon soy sauce
1/4 teaspoon salt
1 dash pepper
3/4 tablespoon cornstarch
2 1/2 tablespoons oil; divided
1/2 lb boneless chicken thighs; shredded (225g; breast is ok; too)
10 green onions; sliced into 1/2-inch pieces
1/2 teaspoon garlic; minced
1/2 teaspoon sesame oil (you can get away with the hot sesame oil in this recipe)
1/2 cup cucumber; diced (you may also fancy it up by peeling thin strips from the long sides creating long alternating rows o)
1/2 cup water chestnut; diced
1/2 cup red pepper; diced
2 1/2 tablespoons soy sauce
2 1/2 tablespoons water
1/2 tablespoon sugar
1/2 tablespoon vinegar
1 dash pepper
1 teaspoon cornstarch
Methods/steps
Mix together the first 5 ingredients; add 1 tablespoon oil and chicken; coating well (the oil should keep the chicken shreds separate during stir-frying). Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan. Add green onions; garlic; and sesame oil to available space in pan and stir-fry until fragrant. Add cucumber; water chestnuts; and red pepper and stir briefly. In small bowl; mix together the soy sauce; water; sugar; vinegar; dash pepper; and cornstarch; stir into wok or skillet; cover and cook until steamy; then stir to mix well. Serve immediately.