Chiang-Bo Chicken

Name: Chiang-Bo Chicken (醬爆鷄丁)
Yield: This would serve 2 to 3 as a main course.
Cuisine: Chinese
Ingredients: 1 pound diced chicken breast, velveted in oil or water; 1 pound diced chicken breast, velveted in oil or water; 1 pound diced chicken breast, velveted in oil or water; 1 pound diced chicken breast, velveted in oil or water; ½ teaspoon sugar; 2 tablespoons sweet bean paste; 1 tablespoon dry sherry; 1 tablespoon dark soy sauce; 1 small whole scallion, finely chopped; 2 quarter -sized slices peeled ginger, minced; 1 cup diced bamboo shoots; 5 tablespoons oil

醬爆鷄丁

Preparation info

This would serve
2 to 3
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Chiang-bo means to explode ingredients in sweet bean paste. This is a simple last-minute dish. Brown in color and thickly coated by the mellow sweet bean paste, the chicken and bamboo shoots make a lovely contrast of soft and crunchy. Accompany it with a sharp, cool vegetable.

Ingredients

1 pound diced chicken breast, velveted in oil or water
5 tablespoons

Asia
China
Main course

Method

Velvet the chicken; it may be done in advance.

Combine the sauce ingredients in a small bowl, mixing them well.

Heat a wok or large, heavy skillet over high heat until hot; add 2 tablespoons of the oil, swirl, and heat for 30 seconds. Turn heat to medium and add the bamboo shoots; st