Ingredients
-
-
1/4
-
1 1/2
-
2
-
1/2
-
1/4
-
1/4
-
1/4
-
-
12
-
-
-
-
-
Directions
Jiyou Jun Chao Ji (Chicken Stir-Fry With Mushrooms), This recipe is from a restaurant in Kunming, Yunnan Province, China., This recipe is from a restaurant in Kunming, Yunnan Province, China.
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Steps
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1
Done
|
Whisk Together Stock, Sherry, Cornstarch, Sugar, Vinegar, Salt, and Pepper in a Small Bowl and Set Aside. |
|
2
Done
|
in a Medium Bowl, Toss Together Chicken, Cornstarch, Sherry, Salt, Pepper and Egg White. Let Sit For 30 Minutes and Then Drain. |
|
3
Done
|
Heat Oil in a 14 Inch Flat-Bottomed Wok or High-Sided Skillet Over Medium-High Heat Until a Deep-Fry Thermometer Reads 300 Degrees F. Add Chicken and Fry, Stirring Gently and Constantly, Until It Turns White and Is Cooked Through (45 Seconds). |
|
4
Done
|
Using a Slotted Spoon, Transfer Chicken to a Large Colander and Set Over a Bowl to Drain. Heat Oil to 350 Degrees F. Add Chanterelles to Oil and Fry, Stirring Often, Until Barely Soft (30 Seconds). Using a Slotted Spoon, Transfer to Colander With Chicken to Drain Then Set Aside. |
|
5
Done
|
Discard All but 1 Tbsp Oil and Return Wok to High Heat. Add Scallions, Chiles, Garlic, and Ginger and Cook, Stirring Constantly, Until Fragrant (10 Seconds). |
|
6
Done
|
Add Sauce and Cook, Stirring Constantly, Until Thickened (20 Seconds). Return Chicken and Chanterelles to Wok and Toss With Sauce Until Well Coated. |
|
7
Done
|
Transfer to a Serving Platter, Drizzle With Sesame Oil, and Serve With Rice. |
