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Ingredients : Serves 4
1 kg chicken
12 dried Chinese mushrooms, soaked in hot
water for 30 minutes
3 tablespoons light soy sauce
2 tablespoon sesame oil
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon black pepper, ground
2 tablespoons vegetable oil
1 large onion
2 canned winter bamboo shoots
4 scallions
2 tablespoons sesame seeds, toasted and
crushed
Method :
Discard the mushrooms stems and cut caps
into thin slices. Cut the chicken into bite-sized pieces with a heavy
cleaver. Use a bowl and mix the soy sauce, garlic,m sesame oil, chili
powder and black pepper. Rub the chicken with the mixture. Marinate the
chicken with this mixture for 1 hour. Heat a wok with the vegetable oil
and stir-fry the well-drained chicken until brown on moderate heat. Add
the mushrooms slices, half cup of liquid in which the mushrooms soaked
and the remaining marinade from the chicken. Simmer with a lid for 20
minutes of until the chicken is tender.
Meanwhile, cut the onion into wedges and
separate the layers of the onion. Cut the bamboo shoots into quarters
and then into slices. Cut the scallions into bite-size lengths. Add o
the simmering chicken and cook for another 2 minutes. Garnish with
sesame seeds and serve with steamed white rice.
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