Roasted Chicken with Pepper and Salt

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::Roasted Chicken with Pepper and Salt

*2-0.75 oz. (75 g) chicken
breast
*0.25 t. salt
*0.5 t. cooking wine
*1 t. cornstarch
*3 Chinese black mushrooms
(soaked)
*1 oz. (30 g.) each: snow
peas (Chinese pea pods),
carrots (cooked)
*4-0.25 oz. (120 g) fresh lotus
seeds
*3 sections green onion
*0.5 t. each: cooking wine,
sesame oil
*0.25 t. salt
*1 t. cornstarch
*3 T. water
*2 T. vegetable oil

Method:

1. Cut chicken breast into 0.75'' cubes, add salt, wine and cornstarch, then marinate for 10 minutes. 2. Cut Chinese black mushrooms, snow peas and carrots into pieces. Boil lotus seeds until done. Remove lotus seeds. Drain off water and set aside. 3. Heat 2 T. oil in preheated wok. Stir-fry green onion sections until fragrant. Add chicken cubes and stir- fry until color changes. Add black mushrooms, snow peas and carrots and quickly stir-fry. Add cooking wine,oil, salt, cornstarch, water and vegetable oil, then lotus seeds; stir-fry until mixed well. Remove from heat and serve.

Total time:

60m

Cooking technique:

stir-frying

Cuisine:

Taiwan

Food menu:

poultry

Cholesterol:

29mg

Carbohydrates:

20g