Recipe: Dry Wok Chicken (干锅鸡)

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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!!!!

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4 thoughts on “Recipe: Dry Wok Chicken (干锅鸡)

    1. 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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