This is one of my favourite dishes and is a great appetizer. It’s very spicy, tasty and never fails to brighten up the family. If you’re inviting guests over, make sure they are comfortable with spicy food, otherwise you’ll be busy serving water or milk or joguhrt afterwards to extinguish the fire :-)
Ingredients:
2 x Chicken breasts (sliced in 1 cm cubes)
10-15 dried Chillies (soaked in hot water)
Marinade:
1 egg white
1 EL light Soja sauce
2 tbsp corn starch dissolved with 2 tbsp water
1 Tbsp oil
Sauce:
2 Tbsp. Shao Xing rice wine / dry sherry
1 Tbsp vinegar
11/2 tsp sugar / brown sugar
11/2 tsp dark soy sauce
Dash of sesame oil
5cm ginger, sliced and chopped
1 clove garlic, finely chopped
1 stalk spring onions, cut in 5 cm
1/2 cup oil for frying
Method:
- Mix the cubed chicken in the marinade for about 30 minutes. Cut the chillies in 2.5cm , remove the seeds, if necessary. Remove excess water.
- Heat your wok with 2 tbsp of oil and stir fry the chillies for a few minutes till slightly dark. Take care that it doesn’tget too dark. Remove from the heat, drain and leave aside
- Heat the 1/2 cup oil and brown the marinated chicken breasts. When almost done, add the ingredients for the sauce and simmer softly until the sauce is thick and creamy
- Add spring onions and chillies. Serve hot and immediately.
Good appetite!
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.
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