Ching-he Huang's Chicken, Smoky Bacon and Bamboo Shoot Stir-fry

Name: Ching-he Huang's Chicken, Smoky Bacon and Bamboo Shoot Stir-fry
Yield: 2
Cuisine: Chinese
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

Over a year ago 3,754 views

Serves: 2

Chinese Main Course

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

Method

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.