Dry-Fried Shredded Chicken And Bamboo Shoots 干煸鸡丝

Photo: Angie's Recipes

Ingredients

250 grams Roast chicken left-over

100 grams Bamboo shoots

8 Dried red chillies

30 grams Jiafan rice wine

15 grams Maggi sauce

A little of chicken bouillon

A little of salt

1 stalk Green onion

Some cooking oil

Preparation

Shred the chicken, bamboo shoots and dried chillies. Combine together maggi sauce, rice wine and salt in a small bowl.

Heat some oil in the skillet until hot. Add in shredded dried chillies and fry until fragrant. Remove the dried chillies and reserve for the later use. Add in shredded chicken and cook until the chicken have released the oil. Add in the prepared dresing and shredded bamboo shoots.

Continue stir-frying 1-2 minutes. Return the fried chillies, and season the mixture with pinch of chicken bouillon. Toss until well combined. Sprinkle the spring onions over and transfer to a serving plate.

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About

Dry-frying (干煸 gān biān), one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.