Stir-Fried Chicken with Garlic Shoot and Peas
Chicken Thigh 180 g
Garlic 100 g
Snap Peas 150 g
Shredded Ginger 20 g
Water 3/2 spoon
Corn Starch 1 tsp.
Salt 1/2 tsp.
Brown Sugar 1/2 tsp.
Viet Huong “Flying Lion” Fish Sauce 1.5 tsp.
Brown Sugar 1 tsp.
Sesame Oil adequate
Corn Starch 1/2 tsp.
Remove Chicken skin and cut it. Stir all the marinade together and sit 1/2 hour.
Remove fibre of the Snap Peas , chop the Garlic in few parts, shred the Ginger.
Turn medium heat of wok, fry the Garlic and Chicken a few seconds and take away from the wok. Also, fry the Garlic and snap peas, add Brown Sugar and Salt into the wok. Put back the chicken into wok until the other ingredients are well-done.
Turn off the wok, thickening with mixture of Water and Corn Starch