Sautéed Chicken in Soy Sauce with Crispy Vermicelli
Ingredients:
Chicken thigh 1 pc
Green bell pepper 1/4 pc
Red bell pepper 1/4pc
Yellow bell pepper 1/4 pc
Garlic 2 cloves
Rice vermicelli some
Fermented soybean 1 tsp
Red onion 1/4 pc
Scallion 1 bunch
Chicken marinade:
Salt 1/4tsp
Sugar 1/4 tsp
Oyster sauce 1 tsp
Rice wine 1 tsp
White pepper 1/4tsp
Sesame oil 1 tsp
Soy sauce 1 tsp
Corn starch 1tsp
Oil little
Seasoning:
Salt 1/4 tsp
Sugar 1/4 tsp
Dark soy sauce 1/2 tsp
Oyster sauce 1 tbsp
White pepper 1/4 tsp
Sesame oil 1/4 tsp
Corn starch 1 tsp
Water 300ml
Rice wine little
Method:
1. Cook vermicelli in hot water, drain, transfer to a plate, cover with wet towel, set aside.
2. Heat oil in a wok, turn to low heat, toss vermicelli in, pan fry slowly until crispy on both sides, transfer to a plate.
3. Debone, skin and thinly slice chicken, marinate for 15 minutes.
4. Remove stalk, pith and seeds of green, red and yellow bell peppers, cut diagonally; cut red onion diagonally, slice scallions into sections, set aside.
5. Heat a wok then drizzle with oil, sauté chicken till 80% cooked, remove from heat.
6. Heat oil in the wok, toss red onion, minced garlic, fermented soybeans and chicken in, sauté briefly, then add the rainbow peppers, drizzle in rice wine, add water and seasoning, thicken the sauce with corn starch and water mixture, then add scallion, white pepper and sesame oil, mix well, pour the ingredients over on the crispy vermicelli, serve.