Hot & Sour Chicken
|Chicken breasts||1 1⁄2 Pound, skinned and boned|
|Dry sherry||2 Teaspoon|
|Salad oil||2 Teaspoon|
|Salad oil||5 Tablespoon|
|Finely chopped garlic||1 Tablespoon|
|Finely chopped fresh ginger||2 Teaspoon|
|Fermented salted black beans||1 Tablespoon, rinsed and patted dry|
|Green bell pepper||1 Small, stemmed, seeded, and cut into 1 inch squares|
|Carrot||1 Medium, thinly sliced|
|Canned sliced bamboo shoots||8 Ounce, drained (1 Can)|
|Cooking sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Rinse chicken, pat dry, and cut into 3/4-inch cubes.
Mix chicken with cornstarch, sherry, the 2 teaspoons salad oil, and pepper.
Pour 4 tablespoons salad oil into a wok or 10- to 12-inch frying pan over high heat.
When oil is hot, add chicken mixture; cook, stirring, for 2 minutes.
Add 1 more tablespoon oil, if needed; then add garlic, ginger, and black beans.
Cook, stirring constantly, until chicken is lightly browned, about 2 more minutes.
Then add bell pepper, carrot, and bamboo shoots; cook, stirring, for 2 minutes.
Stir in sauce.
Cook, stirring, until sauce boils and thickens.