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Ingredients
- Chicken thighs - 500 grams
- Green pepper (diced) - 1 piece
- Red rice wine paste - 2
tablespoons
- Garlic (crushed) - 1 clove
- Ginger (crushed) - 1 teaspoon
- Rice wine - 1½ tablespoon
- Ginger juice - 2 teaspoons
- Egg - 1 piece
- Cornstarch - 1 tablespoon
- Cornstarch solution - 3
tablespoons
- Salt and pepper to taste
- Cooking oil - 1 tablespoon
Method
- Remove bones from chicken
thighs, pound and marinate with ginger juice, 1 tablespoon of
rice wine and egg for 30 minutes. Coat marinated chicken thighs
with thin coat of cornstarch, deep-fry until golden brown then
set aside.
- Heat up 2 tablespoon of
cooking oil in pan, stir-fry crushed ginger, garlic to fragrant
then add red rice wine paste, diced green pepper, cornstarch
solution, salt and pepper to taste then bring to boil.
- When gravy slightly thickens,
off the heat and pour sauce over chicken and serve.
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