Chicken with Garlic Sauce

Steps

1. 1

   In a bowl, marinate the thinly sliced chicken breast with a pinch of salt, 1 teaspoon of cornstarch, and 1 teaspoon of oil. Set aside to marinate while you prepare the rest of the ingredients.

2. 2

   In a small bowl, prepare the sauce by mixing together 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, and 3/4 cup chicken broth (or water). Set aside.

3. 3

   Heat 2 tablespoons of oil in a wok over medium heat.

4. 4

   Add the 12 dried red chilies, minced ginger, and minced garlic to the wok. Cook for about a minute until fragrant.

5. 5

   Turn the heat up to high and immediately add the marinated chicken. Stir-fry until the chicken is opaque.

6. 6

   Add the julienned bamboo shoots, julienned wood-ear mushrooms, and sliced red bell pepper to the wok. Cook for another 2 minutes.

   Start 2-minute timer
7. 7

   Pour in the prepared sauce mixture and give everything a stir. Bring the liquid to a boil.

8. 8

   Add 1/4 teaspoon salt (or to taste), the optional 2 teaspoons of chili oil, and the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water).

9. 9

   Stir-fry for about 30 seconds, allowing the sauce to thicken and coat the ingredients.

   Start 30-second timer
10. 10

    Add the sliced scallions, give everything a final toss, and serve immediately with rice.