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A wok is the most ideal cooking pot for this
stir-fried chicken dish. The flavors emerge wonderfully and the
chicken is fresh and crispy. |
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Ingredients
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chicken thigh - 350g, boned and
skinned
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spring onion - 1, cut into short
sections
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green pepper - 1, cored and seeded
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dried red chilies - 3-4, soaked in
water for 10 minutes
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fresh root ginger - peeled, few small
pieces
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Chinese rice wine - 1 tbsp
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sweet bean paste - 1 tbsp
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egg white - 1/2, lightly beaten
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sesame oil - few drops
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vegetable oil - 4 tbsp
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roasted cashew nuts - 115g
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salt - 1/4 tsp
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cornstarch solution - 2 tsp
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chili bean paste - 1 tsp
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Method
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Cut the chicken meat into small
cubes. Mix together the meat, corn flour paste, salt and egg
white in a bowl.
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Cut the green pepper into cubes
same size as the chicken.
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Heat the oil in a wok, stir fry
the chicken cubes for 1 minute until the color changes. Remove
from wok and keep warm.
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Add the spring onion, green
pepper, ginger, chilies, and stir fry for 1 minute, then add
sweet bean paste, chicken, rice wine and chili bean paste. Blend
well.
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Cook for 1 minute more. Finally
add the nuts and sesame oil. Serve hot. Serves 4.
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