Quick and Easy Delicious Chinese-style Chicken and Bean Sprout Stir-Fry

• 2 bags Bean sprouts
• 1 tbsp Finely chopped ginger
• 1 tbsp Finely chopped garlic
• 1 tbsp Vegetable oil
• 1 thigh Chicken thigh meat
• 1 tsp Katakuriko
• 2 tsp Sake
• 1/2 tsp Salt
• 1/2 tsp Salt
• 2 pinch Umami seasoning (or substitute sugar)
• 2 swirls around a frying pan worth Soy sauce
• 1 tsp Sesame oil
• 1/2 bunch Chinese chives (optional)

1. Fill a deep pan with 80% water and bring to a boil.
2. While the water comes to a boil, finely chop the garlic and ginger.
3. Cut the chicken into 2 cm pieces, and finely chop the skin.
4. Pre-season the chicken with the ingredients.
5. When the water in the pan has come to a boil, add about a teaspoon of salt and blanch the bean sprouts for about 20 seconds.
6. (I consider this blanching step as rinsing the bean sprouts.)
7. Drain the bean sprouts in a colander or sieve.
8. Heat the empty pan with vegetable oil and throw in the chopped ginger and garlic.
9. When it's fragrant, add the chicken and chicken skins and continue stir-frying.
10. When the chicken is cooked, turn the heat to high and add the bean sprouts and chives.
11. Stir-fry quickly for about 40 seconds.
12. Add the salt and 5 shakes of umami seasoning (I add 10 shakes).
13. Swirl soy sauce around the pan twice, and check the taste.
14. Add sesame oil at the very end for fragrance, and it's done.
15. Once you get used to making this, it takes just 10 minutes!
16. !

sprouts, ginger, garlic, vegetable oil, thigh meat, katakuriko, sake, salt, salt, sugar, pan worth, sesame oil, chinese chives

Taken from cookpad.com/us/recipes/168865-quick-and-easy-delicious-chinese-style-chicken-and-bean-sprout-stir-fry (may not work)