Chicken Stir-Fried with Ginger Pickle and Pineapple

Name: Chicken Stir-Fried with Ginger Pickle and Pineapple
Cuisine: China
Ingredients: 1 teaspoon cornstarch dissolved in 4 tablespoons Chicken Broth; ⅓ cup sweet red peppers, washed, dried, seeded, and cut into 1-inch cubes; 2 tablespoons ginger pickle, cut into ½-inch strips; ⅓ cup fresh pineapple, cut into pieces ½ by 1 inch and ¼ inch thick; ¼ cup fresh mushrooms, washed, dried, and cut into ¼-inch slices; 2 tablespoons scallions, white portions only, cut into ½-inch diagonal slices; Pinch of white pepper; ½ teaspoon light soy sauce; 2 tablespoons peanut oil; 1 teaspoon cornstarch; ½ teaspoon sesame oil; ⅓ cup green peppers, washed, dried, seeded, and cut into 1-inch cubes; 6 ounces chicken cutlet, thinly sliced into pieces 1 by 2½ inches; ¼ teaspoon ginger juice mixed with ½ teaspoon white wine; ⅛ teaspoon salt; 2 teaspoons oyster sauce; ½ teaspoon sugar; 1 teaspoon minced garlic

Ji Law Gai Pin

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Ingredients

6 ounces chicken cutlet, thinly sliced into pieces 1 by 2½ inches

Asia
China
Guangdong Province
Cantonese
Main course

Method

Marinate the chicken in the marinade for ½ hour. Reserve.
Heat wok over high heat for 45 seconds to 1 minute. Add 1 tablespoon of the peanut oil and coat sides of the wok with it, using spatula. When a wisp of white smoke appears, add the mushrooms, pineapple, scall