This is a recipe that I like a lot. But more than me this recipe is appreciated by my husband and son, who like Asian food a lot. It has a higher degree of difficulty and a greater number of ingredients, but I assure you it is worth the effort. You need a large wok when cooking for 3-4 people as I do and a gas stove, hot flame.
What we need(for 4 people):
1 kg chicken breast washed and diced
3 peppers (red, green) cleaned and sliced or diced
1/2 pounds oyster mushrooms or cloud ear mushrooms cut into stripes
1 piece of ginger peeled and grated
4-5 cloves of garlic
100 g of canned or fresh pineapple cut into small cubes
100 g Physalis fruit cut in half or quarters (preferably quarters)
50 g bamboo (canned)
soy sauce
chili sauce
five spice seasoning
honey
rice wine vinegar
fish sauce
Sesame oil
boiled rice for serving
How we prepare:
We start with a very hot wok and a tablespoon of sesame oil. Add the garlic and ginger for a few seconds (be careful not to burn the garlic, it becomes bitter) then add the vegetables and mushrooms. Keep everything on fast, hot fire to fry not to boil. When catching color add pineapple, chicken, bamboo and Physalis. We keep on the heat for a few minutes to cook well the chicken and fruits. Vegetables and fruits should be tender, combine their flavors, but still be a little crunchy. Towards the end mend the flavors: soy sauce, fish sauce, honey, rice wine vinegar, chili sauce, 5 spice flavors. Caution: add one at a time and taste often as many of them contain salt! Taste should be well balanced between salty, sweet and sour, and very little spicy. When sauce thickens and begins to be sticky, the dish is ready. Serve with boiled rice.
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