Shanghai style stir-fried chicken

Shanghai style stir-fried chicken looks very similar to Kung Pao chicken, all ingredients are cut in bit size. Instead of Sichuan hot chili pepper sauce, the sweet soy paste is used.

• 1 cup diced chicken meat
• 1/2 cup diced onion
• 1/2 diced fresh winter bamboo shoots
• 1/4 cup diced fresh winter shiitake mushrooms
• 1/2 cup sweet peas
• 1/4 cup diced dried tofu
  
• 1/4 cup roasted peanuts
  
• 1 tsp minced ginger
• 2 tbs soy sauce
• 2 tbs rice wine
• 1 tbs cooking oil
• 2 tsp sweet soy paste ( Tian-mian-jiang)
  
• salt, sugar, white pepper
  

1. marinate chicken in the mixture of 1tbs soy sauce, 1 tbs rice wine, 1 tsp sweet soy paste and minced ginger for 20 minutes
   
2. heat cooking oil in a pan, medium to high heat, add chicken with the marinating mixture, stir fry till nearly done.
3. take the chicken out with a slotted spoon, set aside
   
4. add onion, add a little salt and sugar, stir-fry till translucent
5. add shiitake and bamboo shoots, add 1 tbs rice wine and 1 tbs soy sauce, cook till mushrooms soft and fragrant
6. add sweet peas and tofu, stir and cook for 2 minutes
   
7. add peanuts and 1 tsp sweet soy paste
   
8. return the chicken to the pan, mix and cook till done, about 1 to 2 minutes
   
9. season with salt and white pepper, serve hot