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Quick and Easy Delicious Chinese-style Chicken and Bean Sprout Stir-Fry

Quick and Easy Delicious Chinese-style Chicken and Bean Sprout Stir-Fry

Hearty and filling, easy, delicious and inexpensive.
If you blanch the bean sprouts in advance, they won't get soggy!

Ingredients: 3 to 4 servings

Bean sprouts
2 bags
Finely chopped ginger
1 tablespoon
Finely chopped garlic
1 tablespoon
Vegetable oil
1 tablespoon
Chicken thigh meat
1 thigh (about 300 g)
◎ For pre-seasoning the chicken:
Katakuriko
1 teaspoon
Sake
2 teaspoons
Salt
1/2 teaspoon
● Seasoning ingredients:
Salt
1/2 teaspoon
Umami seasoning (or substitute sugar)
2 pinches
Soy sauce
2 swirls around a frying pan worth
Sesame oil
1 teaspoon
Chinese chives (optional)
1/2 bunch

Steps

1. Fill a deep pan with 80% water and bring to a boil.
2. While the water comes to a boil, finely chop the garlic and ginger. Cut the chicken into 2 cm pieces, and finely chop the skin. Pre-season the chicken with the ◎ ingredients.
3. When the water in the pan has come to a boil, add about a teaspoon of salt and blanch the bean sprouts for about 20 seconds. (I consider this blanching step as rinsing the bean sprouts.)
4. Drain the bean sprouts in a colander or sieve.
5. Heat the empty pan with vegetable oil and throw in the chopped ginger and garlic. When it's fragrant, add the chicken and chicken skins and continue stir-frying.
6. When the chicken is cooked, turn the heat to high and add the bean sprouts and chives. Stir-fry quickly for about 40 seconds.
7. Add the salt and 5 shakes of umami seasoning (I add 10 shakes). Swirl soy sauce around the pan twice, and check the taste.
8. Add sesame oil at the very end for fragrance, and it's done. Once you get used to making this, it takes just 10 minutes!!

Story Behind this Recipe

I adapted a dish of my mother's that was my favorite.
You can make this in 10 minutes, and it's ultra-easy, inexpensive and delicious. It's especially useful before payday.