Authentic Asian Sauces
Fried Chicken with Vinegar and Mushroom
What You Will Need
Ingredients
- White beech mushroom 50g
- Brown beech mushroom 50g
- Chicken 200g, cut into small pieces
- Onion ¼ piece, shredded
- Carrot ¼ piece, shredded
- Chopped green onion 10g
- Corn starch 50g
Marinade
- Salt 1/2tsp
- Lee Kum Kee White Pepper Powder, to serve
- Lee Kum Kee Minced Garlic 1tsp
Seasoning
- Water 200ml
- Lee Kum Kee Rice Vinegar 1tbsp
- Lee Kum Kee Premium Soy Sauce 1tbsp
- Sake 2tbsp
- Mirin 2tbsp
- Sugar 1tsp
Made with
Lee Kum Kee products
How to make it
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Bring the seasoning to boil. Turn to lower heat and cook for 2 minutes. Turn off the heat and set aside.
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Marinate the chicken. Chop the mushrooms into small pieces.
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On a medium heat wok, fry mushrooms for 1 minute. Sprinkle with salt. Remove and put into the sauce from step 1.
-
Fry onion and carrot on low heat for about 2 minutes. Put them into the sauce.
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Coat the chicken with corn starch. Fry till chicken is cooked. Drain excess oil. Put them into the sauce. Sprinkle with green onion.
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Tips: This dish can be served cold or hot. Place in the fridge for 2 hours to be served as a delicious cold dish.
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