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Kim
By Kim

Geroerbakte oesterzwammen met kip (Ping Gu Ji Pian)

Fuschia Dunlop
Updated at: Sat, 10 Feb 2024 10:24:15 GMT

Nutrition balance score

Good
Glycemic Index
49
Low
Glycemic Load
5
Low

Nutrition per serving

Calories328.1 kcal (16%)
Total Fat23.4 g (33%)
Carbs9.7 g (4%)
Sugars1.4 g (2%)
Protein20.7 g (41%)
Sodium1064.7 mg (53%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Lay the chicken breast on a cutting board and, holding your knife at a right angle to the board, cut it into thin slices. Place in a bowl, add the marinade ingredients with 2 tsp of cold water and mix well.
Step 2
Holding the knife at a steep angle, cut the scallions into 3/8 inch diagonal slices, keeping the white and green parts separate. Clean the oyster mushrooms (if necessary) and tear or cut lengthways into bite-sized pieces, discarding any hard bits at the base of their stalks.
Step 3
Heat a seasoned wok over a high flame. Add 1 tbsp oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
Step 4
Reheat the wok over a high flame, then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices. When the slices are separating but still pinkish, add ginger, garlic and scallion whites and continue to stir for a few moments until you can smell their fragrances. Then return the mushrooms and stir to incorporate, adding s&p to taste. Finally, stir in scallion greens. Serve.

Notes

1 liked
0 disliked
Easy
Under 30 minutes
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