Cut the chicken diagonally into bite-sized pieces (Gently cut into the thicker parts with your knife to make slight notches). Rub in the ingredients marked ○.
Cut the bamboo shoot and green peppers into bite-sized pieces. Finely chop the garlic and ginger.
Lightly drain the excess liquid from the chicken and coat with katakuriko. Grease a large frying pan with oil, and fry the garlic and ginger until fragrant. Add the chicken and fry until both sides are thoroughly cooked.
Add the sake all at once, cover with a lid, and steam over low-medium heat. Shake the frying pan occasionally.
When the moisture has almost gone and the chicken is fully cooked, add the bamboo shoot slices, pepper and corn, along with the seasonings marked ●, and fry over medium heat. Season with salt and pepper to finish.
Story Behind this Recipe
When I was about 20 years old, I ate a Chinese bamboo and chicken stir-fry in Yokohama. It was really good, so I tried to create something similar. I often use cheap chicken breast meat, but it still turns out tender when coated with a lot of katakuriko and sake.
If you make it without corn, it won't be sweet enough, so add some more mirin instead. I used vegetables which cook easily, but if you are using other vegetables, be careful not to let them burn. If it looks like anything is about to get scorched, add some sake. Before seasoning it with salt at the end, make sure to check the taste first. Only add salt if you think you need some.