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Farmhouse Recipe: Stir Fried Chicken Breast (Chinjao Rosu)

Farmhouse Recipe: Stir Fried Chicken Breast (Chinjao Rosu)

Chicken breast meat and breast tenderloin become a bit dry when you cook it, but covering the meat with katakuriko (potato starch) before cooking helps lock in the moisture.

Ingredients: 2 servings

Green bell pepper
4
Cooked and chopped bamboo shoots
100 g
Chicken breast meat
100 g
A. ingredients:
Sake
1 teaspoon
Soy sauce
1/2 teaspoon
Pepper
To taste
Katakuriko
1 tablespoon
B. ingredients:
Chinese soup stock
2 tablespoons
Oyster sauce
1 tablespoon
Soy sauce
1 teaspoon

Steps

1. Remove the seeds and the stem from the bell peppers and cut into thin strips. Cut the chicken breast meat and the bamboo shoots into thin strips too. Sprinkle the chicken with the combined A. ingredients.
2. Pour 1 tablespoon of oil in a pan and fry while separating each pieces of chicken from one another.
3. Add the green bell pepper and bamboo roots when the meat becomes white. Add the combined B. ingredients to the pan once the bell peppers become soft, and fry for about 1 minute.

Story Behind this Recipe

The frozen chicken breast meat was delicious so I made it Chinjao Rosu-style.