, one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.){kind=link}
Dry-frying (干煸 gÄn biÄn), one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.
Ingredients
250 grams Roast chicken left-over
100 grams Bamboo shoots
8 Dried red chillies
30 grams Jiafan rice wine
15 grams Maggi sauce
A little of chicken bouillon
A little of salt
1 stalk Green onion
Some cooking oil
Preparation
1. Shred the chicken, bamboo shoots and dried chillies. Combine together maggi sauce, rice wine and salt in a small bowl.
2. Heat some oil in the skillet until hot. Add in shredded dried chillies and fry until fragrant. Remove the dried chillies and reserve for the later use. Add in shredded chicken and cook until the chicken have released the oil. Add in the prepared dresing and shredded bamboo shoots.
3. Continue stir-frying 1-2 minutes. Return the fried chillies, and season the mixture with pinch of chicken bouillon. Toss until well combined. Sprinkle the spring onions over and transfer to a serving plate.
Credit: Foodista