Diced Chicken
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- chicken breast
- oil
- autumn-pressed soy sauce
- rice wine
- water chestnut
- bamboo shoot
- shiitake mushroom
Instructions
- Cut the chicken breast into small dice. Heat oil until it ripples and rolls, then stir-fry the chicken pieces rapidly until cooked through. Season with autumn-pressed soy sauce (秋油) and rice wine, allowing the sauce to coat and glaze the meat.
- Add the diced water chestnut, bamboo shoot, and shiitake mushroom, tossing gently to combine. The finished dish should have a dark, glossy appearance.