Ingredients:
200 grams boneless chicken
2 grams sodium bicarbonate
4 grams AJI-PLUS
4 grams AJI-NO-MOTO Super Seasoning
25 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 piece egg white
25 grams potato starch
2 grams white sugar
1 teaspoon Chinese wine
30 ml soya oil
100 grams pechay Baguio
1/2 teaspoon pureed garlic and ginger
1/2 teaspoon chicken oil
1/2 teaspoon sesame oil
Procedure:
- Marinate shredded chicken in sodium bicarbonate, AJI- PLUS, egg white, potato starch, sugar, salt, Chines wine, soya oil, and chill for 2 hours.
- Heat oil, then deep fry chicken for 3 minutes. Strain and set aside.
- Cut pechay Baguio into strips. Blanch in hot season water. Set aside.
- Stir-fry ginger and garlic puree. Flame with Chinese wine then place chicken and vegetables. Season with AJINOMOTO GINISA FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Add spoonful of potato starch to thicken sauce.
- Arrange in plate, drizzle a spoonful of sesame and chicken oil.
Original Post: ajinomoto
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