Slice 400g chicken breast into thin strips and toss with 10g cornstarch and 15g Shaoxing wine to velvet the meat.
Whisk 100g chicken stock, 30g chinkiang vinegar, 35g soy sauce, 15g sugar, and 15g cornstarch in a bowl to create the sauce.
Heat 25g vegetable oil in a wok and stir-fry the chicken until just cooked through, then remove from the pan.
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