¼ cup black vinegar/Chinkiang vinegar or rice wine vinegarġ½ tablespoons cornstarch mixed into a slurry with a tiny splash of waterįor the chicken and marinade and to shallow-fry:ġ½ pounds boneless, skinless chicken breasts or thighs or combination, trimmed and cut into 1-inch piecesġ½ tablespoons neutral oil, such as peanut oil, plus 4 tablespoons to stir-fryģ bunches broccolini or 1 large head broccoli, cut into bite-sized pieces (optional)ġ bunch scallions, chopped or thinly slicedįor the rice, bring all ingredients except the rice to a boil in a covered saucepot. Sambal oelek, garlic chili sauce or sriracha, for serving
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