Made with traditional techniques and modern equipment under strict quality control.
Carefully prepared through steaming, seasoning, vacuum-packing and high-temperature sterilisation.
Please refer to the packaging for the best before date.
Stir-fried Chicken with Spicy Crispy Bamboo Shoots
Ingredients
200g chicken breast or thigh, sliced
200g LH Crispy Chilli Bamboo Shoot Slices (Rinse lightly with clean water before cooking to balance the flavour.)
A small handful of julienned ginger (optional)
1 tsp minced garlic
1 tsp soy sauce
1 tsp cooking wine (optional)
½ tsp sugar (to balance the heat)
A pinch of white pepper
Oil for cooking
Chopped spring onion (optional)
A dash of sesame oil (optional)
Method
1. Marinate the chicken with soy sauce, cooking wine and white pepper.
2. Heat a little oil in a pan and sauté the garlic (add ginger too if you like a stronger aroma).
3. Add the chicken and stir-fry until it changes colour and is about 70% cooked.
4. Tip in the spicy bamboo shoots and stir-fry for 1–2 minutes.
5. Add sugar and adjust seasoning to taste.
6. Finish with spring onion and a splash of sesame oil before serving.
Tips
Thigh meat stays juicier than breast.
Add a sprinkle of cornflour to the chicken to make it extra tender.
Delicious with rice or stirred through noodles.
