Free Food Recipes

Ingredients

• 225 g (1/2 lb) breast of chicken
• 5 ml (1 teaspoon) salt
• 15 ml (1 tablespoon) corn flour
• 1 egg-white
• 2 slices root ginger
• 3 cloves garlic
• 3 red chili peppers
• 2 stalks spring onion

Sauce:

• 22 ml (1 1/2 tablespoons) soy sauce
• 22 ml (1 1/2 tablespoons) dry sherry
• 30 ml (2 tablespoons) chicken stock
• 12 ml (3/4 tablespoon) corn flour blended in 45 ml (3 tablespoons) water
• 15 ml (1 tablespoon) lard (use oil if not available)
• 7 ml (1/2 tablespoon) vinegar

Serve 6-8

** Free Food Recipes **

Method:

1. Dice the chicken into small cubes. Rub these with the salt and corn flour, and wet them with the egg-white.

2. Cut the ginger into shreds, crush and chop the garlic, and Chop the pepper finely (discarding the pips). Cut the spring onions into short segments. Mix the sauce ingredients (except the lard) until well blended.

3. Heat the oil m a frying pan. Add the chicken and turn it quickly in the oil over a high heat for 40 seconds. Remove the chicken from the pan. Add the lard to the pan together with the ginger, garlic and spring onion. Stir them around a few times.

4. Meanwhile sprinkle the finely chopped chili pepper over the chicken cubes. Mix, them together, and return the chicken to the pan to stir fry with the other ingredients for 1 minute over a high heat (the pepper turn the chicken pink).

5. Pour the sauce over the mixture. Stir and turn for 30 seconds until the sauce thickens. Serve immediately on a well-heated dish.