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Ingredients:
7 oz (200g) chicken breasts and thighs
5 water chestnuts
2 tbsp
cornstarch (corn flour), dissolved in 2
tbsp water
1 hot red chili (chilli) pepper
1/8 tsp. salt, or to taste
1/2 cup (100ml)
vegetable oil
1/8 tsp. salt, or to taste
1 tsp.
ginger
slices
2 tsp.
rice wine
2 tsp.
scallions, chopped
1 1/2 tsp. soy sauce
1 tsp.
garlic slices
1 cup high stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)
Directions:
1. Skin,
bone, and dice the chicken. Blend 1 tbsp
of the cornstarch-water mixture with the
salt and 1 tsp. of the rice wine. Add
the chicken and stir to coat well. Set
aside.
2. In another bowl, mix the soy sauce,
the remaining 1 tsp. rice wine, the
stock, the other 1 tbsp of cornstarch,
MSG and the sesame oil into a sauce. Set
aside. Peel and dice the water
chestnuts. Seed the chili pepper and
chop finely. Set aside.
3. Heat the oil in a wok over high heat
to 225oF (110oC), or until small bubbles
appear around the edge of a piece of
scallion or ginger tossed into the oil.
Add the chicken and chili pepper and
stir-fry until the chicken turns red .
4. Add the ginger, water chestnuts,
scallions and garlic, and fry until
fragrant. Stir in the sauce and sprinkle
with the vinegar. Stir-fry about 30
seconds. Remove , and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
