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1
Take off the skin of the chicken breast and cut diagonally.
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2
Then cut into thin stripes with the muscle fiber.
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3
Rub in the ingredients and let is sit for a while.
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4
Go to Step 2 while letting it sit.
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5
Thinly slice the green bell pepper.
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6
Mix all ingredients in advance.
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7
Rub in the egg white well to Step 1 and lightly drain the excess liquid.
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8
Coat it with katakuriko first and then with sesame oil.
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9
Pour a generous amount of oil in a pan and line up the chicken.
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10
Stir fry like you are grilling (like turning it over when the color changes and becomes hard) and then take it out of the pan.
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11
Turn up to a high heat and throw in the green bell peppers and bamboo shoots.
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12
Shake the frying pan and stir fry quickly.
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13
Then add the ingredients and the chicken from Step 4.
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14
Continue stir frying and mix quickly.
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15
Adjust the seasoning with salt and pepper then it is ready.
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16
You don't need to add garlic, ginger or Ajinomoto.
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17
Even when you don't add it or it is not enough, it will have the Chinjao Rosu taste.
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18
It is be convenient to freeze the thinly sliced meat in 100g portions.
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19
Wrap in small portions and freeze.
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20
Put it in the fridge the day to defrost.
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21
Stop the heat when you are stir frying the meat and it seems to get burned.
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22
Clean the pan before going to Step 5 if necessary.
