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about 1 pound chicken
marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops
vegetable oil
1 1/2 - 2+ cups vegetable oil
1/2 cup green bell pepper, in 1-inch pieces
1/2 cup canned sliced bamboo shoots
1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional))
1 tablespoon fermented black beans (optional)
1/2 tablespoon minced garlic (optional)
1 tablespoon minced ginger
1 teaspoon hot red pepper powder
1/2 cup chicken broth
2 tablespoons soy sauce
pinch salt
2 tablespoons white vinegar
2 tablespoons white wine
1 tablespoon liquid cornstarch
Cut the chicken, bones and all, into 1-inch pieces. Mix the chicken with all marinade ingredients and let sit for 2-3 minutes. Heat a wok over highest heat for 2 minutes; then add 1 1/2 - 2 cups vegetable oil. As soon as oil is smoking hot, deep-fry the chicken for at least 1 minute till the bloody pieces turn white. Remove to a strainer to drain off oil.
Heat 2-3 tablespoons vegetable oil in the wok till smoking hot. Toss in green pepper, bamboo shoots, carrots, black beans, garlic, ginger, and hot red pepper powder. Add chicken broth and cook for 1 minute.
Return chicken to wok and add soy sauce, salt, vinegar, and wine; cook for 4-6 more minutes, stirring constantly. Add liquid cornstarch to thicken the gravy, and 1 teaspoon vegetable oil to glaze the dish for better appearance.
marinade: 1 tablespoon cornstarch, 1/2 teaspoon black pepper, few drops
vegetable oil
1 1/2 - 2+ cups vegetable oil
1/2 cup green bell pepper, in 1-inch pieces
1/2 cup canned sliced bamboo shoots
1/2 cup carrots, peeled and sliced into 1 1/2-inch pieces (optional))
1 tablespoon fermented black beans (optional)
1/2 tablespoon minced garlic (optional)
1 tablespoon minced ginger
1 teaspoon hot red pepper powder
1/2 cup chicken broth
2 tablespoons soy sauce
pinch salt
2 tablespoons white vinegar
2 tablespoons white wine
1 tablespoon liquid cornstarch
Cut the chicken, bones and all, into 1-inch pieces. Mix the chicken with all marinade ingredients and let sit for 2-3 minutes. Heat a wok over highest heat for 2 minutes; then add 1 1/2 - 2 cups vegetable oil. As soon as oil is smoking hot, deep-fry the chicken for at least 1 minute till the bloody pieces turn white. Remove to a strainer to drain off oil.
Heat 2-3 tablespoons vegetable oil in the wok till smoking hot. Toss in green pepper, bamboo shoots, carrots, black beans, garlic, ginger, and hot red pepper powder. Add chicken broth and cook for 1 minute.
Return chicken to wok and add soy sauce, salt, vinegar, and wine; cook for 4-6 more minutes, stirring constantly. Add liquid cornstarch to thicken the gravy, and 1 teaspoon vegetable oil to glaze the dish for better appearance.
