About 100 g (about half of chicken breast meat without the skin)
★Salt and pepper
a small amount
Sesame oil (or vegetable oil)
Green bell pepper
Bamboo shoot (thinly sliced and boiled)
▲ Oyster sauce
▲ Soy sauce
▲ Umami seasoning (optional)
▲ Tubed garlic (optional)
▲ Tubed ginger (optional)
Salt and pepper
a small amount
Take off the skin of the chicken breast and cut diagonally. Then cut into thin stripes with the muscle fiber. Rub in the ★ ingredients and let is sit for a while. Go to Step 2 while letting it sit.
Thinly slice the green bell pepper. Mix all ▲ ingredients in advance.
Rub in the egg white well to Step 1 and lightly drain the excess liquid. Coat it with katakuriko first and then with sesame oil.
Pour a generous amount of oil in a pan and line up the chicken. Stir fry like you are grilling (like turning it over when the color changes and becomes hard) and then take it out of the pan.
Turn up to a high heat and throw in the green bell peppers and bamboo shoots. Shake the frying pan and stir fry quickly. Then add the ▲ ingredients and the chicken from Step 4. Continue stir frying and mix quickly.
Adjust the seasoning with salt and pepper then it is ready.
You don't need to add garlic, ginger or Ajinomoto. Even when you don't add it or it is not enough, it will have the Chinjao Rosu taste.
It is be convenient to freeze the thinly sliced meat in 100g portions. Wrap in small portions and freeze. Put it in the fridge the day to defrost.
Stop the heat when you are stir frying the meat and it seems to get burned. Clean the pan before going to Step 5 if necessary.
Story Behind this Recipe
When I don't have time, I don't heat the garlic and ginger and just use it in tubed or in dried form. I simplified this recipe as much as possible. The leftover egg white from baking desserts comes in handy for cooking chicken breast. Sugar is also said to soften the meat so I started adding it when I marinated the meat.
If you are planning to pack this in your bento or prefer the flavors to be stronger, add a little bit soy sauce. When you are stir frying the chicken, the coating might slip off if you touch it so leave it for a while after pouring the oil. I use coarsely ground black pepper for the pepper.