Red Cooking Chicken

This chicken dish is easy, delicious, and since it doesn't use deep-fry, much lower in fat. And the heat in this recipe is simple to adjust to your tastes.

1 cooked chicken leg 

1/2 carrot, peeled

2 pieces wood ears

3 hot red peppers, chopped fine

3 stalks scallion

2 slices fresh ginger, peeled and cut julienne

1 tbsp. peppercorn

 

1 tbsp. cooking wine

2 tbsps. light soy sauce, low sodium

1/4 tsp.salt, or to taste

1 tsp.ground black pepper

1 tsp.granulated sugar

1/2tbsp.rice vinegar

5 tbsps.water

2 tbsps.vegetable oil

1. Chop the boiled drumstick into sections, about 1-2-inches length.

2. Cut the scallions diagonally into 1-2 inches length sections.

3. Slice the peeled carrot, cut the wood ear into small pieces.

4. In a wok heat 2 tbsps.vegetable oil till hot, saute the peppercorn briefly, use a wire strainer to remove them when lightly browned through, add all the ingredients back into the wok, stir fry with the remaining oil over high heat, add all the seasonings, reduce heat to medium, keep them on a steady simmer until the liquid thickens.

5. Remove from the wok to a plate and serve hot.

1. If cooked chicken leg is not available at hand, make it yourself. Indeed, it becomes more nutritious when added tomato, tofu or chinese cabbage.