Cantonese Chicken (Chicken YumYum)

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Course dinner, Main Course
Cuisine Asian Fusion

Ingredients
  

  • Ingredients

Fresh

  • 1 pound fresh chicken sliced into 1/8 inch strips
  • 3 Whole egg
  • 1 tablespoon sesame oil
  • 1/4 head of cabbage shredded
  • 1/4 cup fresh cilantro chopped
  • 3 cloves Garlic cloves minced
  • 1/4 cup flavorless cooking oil

Marinade

  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dry sherry rice wine, or Chinese cooking wine
  • 1 tablespoon. Dark sesame oil.
  • Freshly ground pepper

Sauce

  • 1/4 cup dry, sherry, or rice wine
  • 1/4 cup chicken broth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tsp cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Garlic cloves

Instructions
 

Preparation

  • Cut meat into 1/8-inch thick, 1-inch-long slices
  • In a large bowl, combine the meat and marinade and let sit for a minimum of 15 minutes, up to 24 hours
  • In another bowl, beat the eggs with 1 tbs of sesame oil
  • In a third mixing bowl, combine, cabbage, cilantro, and garlic
  • Refrigerate ingredients until five minutes before cooking, a maximum of eight hours

Cooking

  • Heat wok or large skillet over medium-high
  • Add 1 tablespoon of cooking oil, heat until shimmering
  • Add meat and cook through. Cook in batches if needed to avoid overcrowding the pan.
  • Transfer meat to a bowl
  • Add 1 tablespoon of cooking oil and lightly scramble eggs. Transfer to the same bowl with the cooked meat.
  • Add remaining cooking oil, heat until shimmering
  • Add the vegetables and cook until bright, approximately one minute
  • Return the meat and eggs to the skillet with vegetables and add the sauce
  • Combine cornstarch and water to make a slurry.
  • Stir until sauce thickens and glazes food, approximately one minute. Add starch slurry as needed to thicken the sauce.
  • Serve over short-grain rice
Keyword cantonese, chicken, stir fry