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Chinese Chicken Recipe with Sichuan Preserved Vegetable & Cloud Ear Fungus

chinese chicken recipe with sichuan preserved vegetable & cloud ear fungus

Recipe by Ethan Wong

Visit 3thanwong.com for more

Prep Time 20 minutes
Cook Time 10 minutes
总时间 30 minutes
Course Main Course, Side Dish
Cuisine 中
难度 简单
Servings 3 份

配料
 
 

  • 2 件 Whole Chicken Leg
  • 100 克 Sichuan Preserved Vegetables (Zha Cai) (1 packet)
  • 50 克 Dried Cloud Ear Fungus
  • 50 克 姜 (chopped)
  • 5 件 Red Dates
  • 3 汤匙 食用油
  • 500 ml 水
  • 2 汤匙 Oyster Sauce
  • 1 汤匙 Fish Sauce
  • 1 茶匙 Thick Soy Sauce (for darker color)

Instructions
 

Preparation

  • Clean chopped chicken and put aside.
  • Soak dried cloud ear fungus in water for 15 minutes or until softened. Cut off any hard parts, soak in water, and put aside.
  • Clean and peel ginger. Then finely chop ginger and put aside.
  • Use a knife or scissors and to open the Red Dates and remove the seed.
  • Prepare the other ingredients.

Cooking

  • Preheat pan/wok with cooking oil.
  • Add chopped ginger and fry to golden.
  • Add chopped chicken and briefly saute.
  • Add water.
  • Add Sichuan Preserved Vegetable, Soaked Cloud Ear Fungus, Red Dates, Oyster Sauce, Thick Soy Sauce, and Fish Sauce.
  • Bring to a boil and keep covered.
  • Braised for approximately 10 分钟 or until thickens.
  • Remove from heat and serve.

Nutrition

Calories : 211大卡Carbohydrates : 19克Protein : 3克Fat : 14克Saturated Fat : 1克Cholesterol : 1毫克Sodium : 1654毫克Potassium : 211毫克Fiber : 15克Sugar : 1克Vitamin C : 1毫克Calcium : 9毫克Iron : 1毫克
Allergy : 肉
*这些营养价值没有经过食品和药物管理局的评估。