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Ingredients
¾ pound raw boneless chicken
5 dried black Chinese mushrooms
2 scallions
1 clove garlic
1 piece of fresh ginger the size of an acorn
1 tablespoon brown bean sauce
2 tablespoons water
1 teaspoon cornstarch mixed with a little water
½ teaspoon Chinese thick soy (Chinese bead molasses)
¼ teaspoon cayenne pepper, or to taste
2 tablespoons peanut oil
1 tablespoon sake or dry sherry
⅓ cup shelled roasted peanuts
Nutritional analysis per serving (4 to 6 servings if part of a meal of several courses)
7 grams carbs; 43 milligrams cholesterol; 236 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 4 grams fiber; 44 milligrams sodium; 14 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
THE PREPARATION
- Step 1
Cut chicken into ⅜-inch-square pieces. Soak mushrooms 15 minutes in warm water, discard the stems, and dice. Mince scallions, garlic and ginger. Mix brown bean sauce and water. Mix cornstarch solution with the thick soy and cayenne pepper.
THE COOKING
- Step 2
Over high heat, heat a wok, and add oil, ginger and garlic. Stir-fry 10 seconds.
- Step 3
Add the chicken and wine, and stir-fry 1 minute.
- Step 4
Add the mushrooms, and stir-fry 30 seconds.
- Step 5
Add the brown bean sauce solution, scallions and peanuts and stir well.
- Step 6
Add the cornstarch mixture. Stir to coat all ingredients evenly and serve.
Private Notes