Cantonese Chicken (Chicken YumYum)
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