东北特色家常菜做法

三、特色家常菜做法

介绍一个名菜，就是宫保鸡丁吧，格式也很重要。Chinese Recipe : Kung Pao Chicken 宫保鸡丁宫保鸡丁做法Ingredients:3/4 lb. chicken, boned and skinned2 tbsps. oyster sauce2 1/2 tbsps. cooking oil8 small dried red chilies4 tsps. minced garlic2 stalks celery, diced1/2 red bell pepper, cut into 1−inch squares1 can (8 oz.) bamboo shoots, sliced and drained2 tsp. cornstarch dissolved in 1 tablespoon water1 tsp. cornstarch1/3 cup roasted peanutsSauce:3 tbsps. Chinese rice wine or dry sherry1/4 cup Chinese black vinegar or balsamic vinegar1/4 cup chicken broth1 tbsp. soy sauce2 tbsps. hoisin sauce2 tsp. sesame oil2 tsps. chili garlic sauce2 tsps. sugarDirections:Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.Combine sauce ingredients in a bowl.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat