Cu Liu Ji (Chicken in Vinegar Sauce)
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 egg white
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1 lb boneless skinless chicken breast, cut in cubes
- 1⁄2 cup water
- 1⁄2 cup rice wine vinegar
- 1⁄4 cup soy sauce
- 2 tablespoons sake or 2 tablespoons white wine
- salt, to taste
- 1 tablespoon cornstarch
- 1⁄4 cup oil
- 1 onion, chopped
- 2 -3 garlic cloves, minced
- 1 tablespoon gingerroot, minced
- 1 (4 ounce) can water chestnuts, chopped
directions
- Beat egg white, cornstarch and salt together well in a bowl. Stir in chicken and set aside.
- In another bowl, mix together water or stock, vinegar, soy sauce, rice wine, salt and cornstarch. Adjust flavors to taste and set aside.
- Heat the oil in a wok or large frying pan over high heat. Add the chicken and stir fry until the chicken is just cooked through, 3-4 minutes. Remove the chicken to a bowl.
- Add a little more oil to the wok or large frying pan if needed and stir fry the onion, garlic, and ginger for 1-2 minutes. Add bamboo shoots and the chicken and stir fry to heat through.
- Lower the heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce. Adjust seasoning and serve.
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