Tender Stir-fried Bamboo Shoot and Chicken

• 1/2 Bamboo shoot (boiled)
• 2 Chicken breast
• 4 Green bell peppers
• 100 grams Corn kernels (frozen)
• 2 clove Garlic
• 30 grams Ginger
• 1 tbsp Sake (for seasoning)
• 1 tsp Soy sauce (to pre-season)
• 120 ml Sake
• 1 tbsp Mirin
• 2 tsp Soy sauce
• 2 tsp Oyster sauce
• 4 grams Chicken soup stock granules
• 1 Katakuriko
• 1 Salt
• 1 Pepper
• 1 Vegetable oil

1. Cut the chicken diagonally into bite-sized pieces (Gently cut into the thicker parts with your knife to make slight notches).
2. Rub in the ingredients marked .
3. Cut the bamboo shoot and green peppers into bite-sized pieces.
4. Finely chop the garlic and ginger.
5. Lightly drain the excess liquid from the chicken and coat with katakuriko.
6. Grease a large frying pan with oil, and fry the garlic and ginger until fragrant.
7. Add the chicken and fry until both sides are thoroughly cooked.
8. Add the sake all at once, cover with a lid, and steam over low-medium heat.
9. Shake the frying pan occasionally.
10. When the moisture has almost gone and the chicken is fully cooked, add the bamboo shoot slices, pepper and corn, along with the seasonings marked , and fry over medium heat.
11. Season with salt and pepper to finish.

shoot, chicken, green bell peppers, corn, clove garlic, ginger, soy sauce, sake, mirin, soy sauce, oyster sauce, chicken soup stock granules, katakuriko, salt, pepper, vegetable oil

Taken from cookpad.com/us/recipes/152421-tender-stir-fried-bamboo-shoot-and-chicken (may not work)