Dry- Wok Chicken is one of the most famous Hunanese dishes. It’s basically spicy stir- fried chicken with veggies. The name of the dish is Dry-wok chicken, but any poultry will work.
Dry Wok Chicken
Ingredients
- ½ Chicken, chopped
- 1 large jalepeno, cubed
- oil
- salt
- mushroom, cubed
- ginger
- cornstarch, as needed
Directions
Heat oil in a wok on high heat and stir fry the chicken with salt. After about 5 min, add in the pepper and ginger. Continue stir- frying for another 5 min or so then add the mushroom and stir- fry for 5 more minutes. If there is too much liquid, reduce heat, add a teaspoon of cornstarch and cook for 2-3 more minutes. Serve and enjoy!!!!
[\recipe]
The Red-braised Twinkie 
What are the ingredients proportions? How much oil, salt, etc.
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This is a really hard question. Most Chinese cooking is done “to taste”.
For oil, I’d say 2 tbsp per pound of chicken. You could get away with less, but the authentic version has a LOT of oil. For salt, probably 1 tsp for a small chicken is fine if you’re going to use the preserved chilis, but if you aren’t, double the salt
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So this is confusing. I too cook “to taste”, but you are sharing your recipe with the world. I LOVE Dry Wok cuisine. But I won’t be able to make this recipe as it lacks details.
You responding, 2 TBSP / of chicken then saying authentic version has a LOT. Can you note how much you use? Also you never gave the portions for the rest of the ingredient as I asked, ginger, mushrooms, etc.
I thought it would be nice to try your recipe, but I will resort to the other one I have used.
Thank you for responding.
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Florence, or anybody, willing to share an actual home recipe that has the layers of flavor ahead of and standing up to the heat? I BEG YOU 🙏
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