Free Food Recipes

Ingredients

• 225 g (1 lb) chicken breast
• 5-6 slices root ginger
• 1 large onion
• 3 stalks spring onion
• 37 ml (2 1/2 tablespoons) vegetable oil
• 2 ml (1 teaspoon) salt
• 22 ml (1 1/2 tablespoons) soy sauce
• 30 ml (2 tablespoons) chicken stock
• 15 ml (3 tablespoons) chicken fat
• 15 ml (1 tablespoon) vinegar
• 7 ml (1 tablespoon) chili oil
• 5 ml (1 teaspoon) sugar
• 10 ml (2 teaspoons) corn flour blended in 30 ml (2 tablespoons) water

Serve 6-8

** Free Food Recipes **

Method:

1. Cut the chicken and ginger into double-matchstick-sized shreds, the onion into very thin slices and the spring onions into short segments.

2. Heat the oil in a large frying pan. Add the onion and ginger and stir-fry quickly over a high heat for 1 1/2 minutes. Add the shredded chicken.

3. Sprinkle the mixture with salt, soy sauce and stock. Continue to stir-fry for 1 1/2 minutes. Reduce the heat and allow the ingredients to simmer for 2 1/2 minutes. Add the chicken fat, vinegar, sherry, chili oil, sugar, and finally the spring onion and blended corn flour.

4. Turn the heat up to high, and stir-fry quickly for 1 1/2 minutes. Serve on a well-heated dish and serve immediately.