1. Soak the dried red pepper in warm water.
(OPT). On a skillet or small pan, cook the beaten egg omelet style. Set aside to cool.
2. Set a med pot of water to boil.
3. Prep the aromatics (group ginger, garlic, white part scallion together, and green scallion separately).
4. Prep the celery and set aside. Prep chicken and set aside in a bowl.
5. Sprinkle cornstarch over the chicken until all well coated.
6. When water is boiling 'velvet' the chicken by dunking them in it for a min or two in small batches. Velveting a meat is similar to blanching vegetables. Make sure you stir them to separate the clumped pieces. Reserve some of the boiling water before throwing them all away.
8. At this point the dried red pepper would plump up a bit, with scissors cut them thinly and add it to the aromatic bunch. (again this is optional)
7. Heat oil in a pan, when medium hot add the aromatics(ginger, garlic, white scallion, red pepper).
8. When fragrant add the chicken stir fry till well coated with aromatics. Add the soy sauce (or salt) and wine and 3-4 tbs of reserved liquid. Add the celery and stir well. Done.
9. Garnish with green onions, and egg sliced thin on top and serve with lots of rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 115mg||35 %|
|Sodium 133.9mg||5 %|
|Potassium 516.9mg||14 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9.7g|
|Protein 29.6g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 202
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