Saucy Stir Fry
Ingredients: Lard, Garlic, Ginger, Scallions (white parts), Shaoxing wine · 45 min cook time · 700kcal · ~₩22,400
Ingredients
2tablespoons Lard, 2cloves Garlic, 1cm Ginger, 3to_taste Scallions (white parts), 1tablespoon Shaoxing wine, 1cup Stock, 1teaspoon Chicken bouillon powder, 0.5teaspoon Sugar, 0.25teaspoon Salt, 0.25teaspoon MSG, 1tablespoon Potato starch, 3tablespoons Water, 600g Pre-stir fried ingredients (chicken, mushroom, red pepper), 1sprinkle White pepper, 3to_taste Scallions (green parts), 1teaspoon Toasted sesame oil, 400g Spinach, 250g Chicken breast, 1to_taste Egg white, 1tablespoon Oil, 250g King oyster mushroom, 100g Red mild chili
Instructions
1. Prepare the slurry by mixing 1 tablespoon of potato starch with 3 tablespoons of water. Set aside.
2. Heat 2 tablespoons of lard in a hot wok over medium-low flame.
3. Add 2 finely minced cloves of garlic, 1 cm of finely minced ginger, and the white bits of 3 finely minced scallions to the wok. Fry until fragrant, about 30 seconds.
4. Increase the flame to high. Drizzle in 1 tablespoon of Shaoxing wine and mix quickly.
5. Add 1 cup of stock to the wok. Season with 1 teaspoon of chicken bouillon powder, 0.5 teaspoon of sugar, 0.25 teaspoon of salt, and 0.25 teaspoon of MSG. Bring to a rapid boil.
6. Once boiling, reduce the flame to medium-low. Slowly drizzle the prepared starch slurry into the sauce in a thin stream, stirring constantly, until it reaches a consistency slightly before spoon coating.
7. Add your pre-stir-fried ingredients (chicken breast, king oyster mushroom, red pepper) to the wok and increase the flame back to high. Mix and heat until the ingredients are back up to temperature, about 30 to 40 seconds.
8. Season to taste with a good sprinkle of white pepper. Toss in the green parts of the scallions.
9. Quickly mix, turn off the heat, and drizzle with 1 teaspoon of toasted sesame oil or lard.
10. Layer the stir-fry onto a bed of spinach.
11. For ingredient prep: Slice 250g chicken breast into half-centimeter sheets. Marinate with desired seasonings (as shown on screen in video). Add 0.5 tablespoon starch and 1 egg white, mix until no clumps, then coat with 1 tablespoon oil and mix again.
12. Heat 0.5 cup of lard in a wok to about 145°C over high flame. Lay the chicken in and reduce flame to medium. Stir-fry until cooked, about 1 minute. Remove and drain.
13. Scoop out all but 1 tablespoon of oil from the wok. Fry 400g spinach in two batches over maximum flame until wilted. Season with 1/8 tsp each of salt and granulated sugar. Stir-fry for about 20 seconds. Remove and lay onto a plate.
14. Slice 250g king oyster mushrooms into sheets. Cut 1 large red mild chili (about 100g) into a rough diamond shape.
15. Return to the wok. Over high flame, drizzle in 1.5 tablespoons of oil. Add the sliced mushrooms. Stir-fry, occasionally laying them flat to brown, for about 2 minutes.
Source: Watch the original video