Free Food Recipes

Ingredients

• 100 g (1/4 lb) breast of chicken
• 5 ml (1 teaspoon) salt
• 22 ml (1 1/2 tablespoons) corn flour
• 45 ml (3 tablespoons) stock
• 22 ml (1 1/2 tablespoons) dry sherry
• 15 ml (1 tablespoon) soy sauce
• 5 ml (1 teaspoon) sugar
• 3 stalks spring onion
• 125 ml (1/4 pint) vegetable oil for shallow-frying
• 100 g (1/4 lb) peeled chestnuts
• 10 ml (2 teaspoons) lard (use oil if not available)
• 10 ml (2 teaspoons) sesame oil

Serve 4-6

** Free Food Recipes **

Method:

1. Dice the chicken into small cubes. Sprinkle and rub these with salt and 7 m1 (1/2 tablespoon) corn flour. Add the remaining corn flour to the stock, sherry, soy sauce, and sugar in a bowl. Blend until smooth. Cut the spring onions into small sections.

2. Heat the oil in a large frying pan. When a crumb dropped in the oil will sizzle, add the chicken and chestnuts. Stir them in hot oil for 45 seconds, and drain.

3. Pour away most of the oil. Add the onions. Stir them in the remaining oil in the pan for 15 seconds.

4. Pour in the blended mixture from the bowl and stir until the sauce thickens. Return the chicken and chestnuts to the pan; stir and mix with the sauce for 30 seconds.

5. Add the lard, followed by the sesame oil. Stir once more and serve immediately.