Chinese fried chicken cantonese style

Chinese fried chicken cantonese style

Chinese fried chicken cantonese style

Chinese fried chicken cantonese style


  • Chinese black mushrooms
  • 1/4 pound Chinese cabbage (bok choy)
  • 1/4 cup sliced bamboo shoots
  • 2 water chestnuts
  • 1/2 chicken, about 1 1/2 pounds
  • 1 table spoon dark soy sauce
  • 2 tablespoon dry sherry
  • 4 cups peanut oil
  • 4 slices gingerroot (the size of a quarter)
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon cornstarch mixed with 3 tablespoon water
  • 1/2 teaspoon sugar
  • Dash of pepper


Soak the mushrooms in water for 30 minutes to softer.  Remove the tough stems.  Drain and shred.  Slice the cabbage diagonally at 1/2 inch intervals. Cut the bamboo shoots into 1-inch squares and slice the water chestnuts finely.  Dry the chicken with paper towels.  Rub the skin with the soy sauce and sherry.


Heat the oil and fry the chicken for 5 minutes on each side. Remove the chicken from the pan and let it drain on paper towels.

Heat a wok or skillet over high heat until a drop of water inmediately sizzles into steam. Add 2 tablespoons oil, the gingerroot and salt.  Add the vegetables and stir-fry for 1/2 minute.  Add the water.  Cover and cook for 2 minutes.  Add the cornstarch mixture, sugar and pepper.  Cook and stir for 1/2 minute.  Chop the chicken into 1 1/2 by 1-inch pieces and place in a serving dish.  Place the vegetables on top of the chicken and serve inmediately.

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