Ching-he Huang's Chicken, Smoky Bacon and Bamboo Shoot Stir-fry
Over a year ago
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Ingredients
- 1 tbsp groundnut oil
- 3 smoked bacon rashers sliced
- 2 x 200g-250g chicken breasts each cut into 5mm slices
- 1 tbsp shaohsing rice wine or dry sherry
- 1 x 220g tin of bamboo shoots drained
- 1 handful of bean sprouts
- 1-2 tbsp light soy sauce
- 1 tbsp oyster sauce
- A dash of toasted sesame oil
- 1 spring onion sliced
- Rice of your choice to serve
Accompaniment
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Method
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1
Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for
2 minutes until crispy. Add the chicken and stir-fry for
4 minutes.
As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.
Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.
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