Ingredients
- 2 chicken breasts
- 120 ml oil
- 30 ml hoison sauce
- 16 ml sherry
- 16 ml soy sauce (light)
- 10 gr corn starch
- 8 gr scallion (chopped)
- 5 gr ginger (chopped)
- 1 gr pepper (crushed red hot)
Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve.
