2 x Chicken breasts (sliced in 1 cm cubes)
10-15 dried Chillies (soaked in hot water)
1 egg white
1 EL light Soja sauce
2 tbsp corn starch dissolved with 2 tbsp water
1 Tbsp oil
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
- 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.
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.