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Fried Chicken with Vinegar and Mushroom

Fried Chicken with Vinegar and Mushroom

  • Difficulty Level: 3
  • Serves Serves:
  • Preparation

    15mins

  • Cooking

    30mins

Meat Vinegar Dinner Fusion Chicken Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • White beech mushroom 50g
  • Brown beech mushroom 50g
  • Chicken 200g, cut into small pieces
  • Onion ¼ piece, shredded
  • Carrot ¼ piece, shredded
  • Chopped green onion 10g
  • Corn starch 50g

Marinade

  • Salt 1/2tsp
  • Lee Kum Kee White Pepper Powder, to serve
  • Lee Kum Kee Minced Garlic 1tsp

Seasoning

  • Water 200ml
  • Lee Kum Kee Rice Vinegar 1tbsp
  • Lee Kum Kee Premium Soy Sauce 1tbsp
  • Sake 2tbsp
  • Mirin 2tbsp
  • Sugar 1tsp

Made with
Lee Kum Kee products

White Peppercorn Powder

Spice

White Peppercorn Powder
Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic
01-Mock up-TC-

Basic Cooking Sauce, Dressing / Sauce for Cold Dish, Vinegar

Rice Vinegar

Soy Sauce

Premium Soy Sauce

How to make it

  1. Bring the seasoning to boil. Turn to lower heat and cook for 2 minutes. Turn off the heat and set aside.
  2. Marinate the chicken. Chop the mushrooms into small pieces.

  3. On a medium heat wok, fry mushrooms for 1 minute. Sprinkle with salt. Remove and put into the sauce from step 1.

  4. Fry onion and carrot on low heat for about 2 minutes. Put them into the sauce.
  5. Coat the chicken with corn starch. Fry till chicken is cooked. Drain excess oil. Put them into the sauce. Sprinkle with green onion.

  6. Tips: This dish can be served cold or hot. Place in the fridge for 2 hours to be served as a delicious cold dish.

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