Chicken with Sichuan Preserved Vegetable

Chicken with Sichuan Preserved Vegetable

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Course: Main Course
Cuisine: Chinese, Five Spice, Sichuan
Year: 1996
Servings: 1

Ingredients

  • carrot
  • celery
  • bamboo
  • 3 forks preserved vegetables (approximately 2oz)
  • 5 ounces chicken (marinated – see below)
  • scallions (inchers)
  • 2 teaspoons fish sauce
  • 1 Tablespoon sugar

Instructions

  • Stirfry carrots, celery, bamboo, and preserved veggies until carrots are 3/4 done. Remove from wok.
  • Add chicken and scallions. Stirfry until chicken separates and is cooked. Add back veggies.
  • Combine fish sauce and sugar and add to stirfry. Mix well.
  • Serve on a rice donut.

Marinade for Chicken with Sichuan Preserved Vegetable

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Course: Sauce
Cuisine: Chinese, Five Spice, Sichuan
Year: 1996
Servings: 1 pound

Ingredients

  • 1 pound chicken
  • 4 teaspoons soy sauce
  • 3 teaspoons sherry
  • 2 Tablespoons cornstarch

Instructions

  • Mix well to coat all of chicken slices.
  • Keep refrigerated.

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