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
• 225 g (1/2 lb) bamboo shoots
• 1 chili pepper
• 3 slices root ginger
• 3 cloves garlic
• 30 ml (2 tablespoons) vegetable oil

Sauce:

• 22 ml (1 1/2 tablespoons) lard (use oil if not available)
• 5 ml (1 teaspoon) sugar
• 37 ml (2 1/2 tablespoons) best vinegar (aromatic if possible)
• 15 ml (1 tablespoon) corn flour blended in 30 ml (2 tablespoons) water
• 1 medium onion
• 22 ml (1 1/2 tablespoons) soy sauce
• 45 ml (3 tablespoons) chicken stock

Serve 4-6

** Free Food Recipes **

Method:

1. Cut the chicken into small, thin slices. Rub these with salt and corn flour and wet them with the egg-white. Cut the bamboo shoot into similar-sized pieces.

2. Shred the pepper (discarding the pips) and ginger; crush and coarsely chop the garlic. Cut the onion  into thin slices. Mix the sauce ingredients except the onion, and lard in a bowl.

3. Heat the oil in a frying pan. Add the chicken pieces and turn them in the hot oil. Quick fry rapidly for 1 minute and remove them to drain. Place the lard, bamboo shoots, ginger, garlic and onion in the pan. Stir-fry them over a high heat for 1 minutes.

4. Return the chicken pieces to the pap. Turn and stir with the other ingredients. Pour in the blended sauce mixture from the bowl. Stir-fry quickly for 30 seconds and serve( on a well heated dish immediately.