Free Food Recipes

Ingredients

• 225 g (1/2 lb) chicken flesh from breast and leg
• 7 ml (1/2 tablespoon) salt
• 15 ml (1 tablespoon) corn flour
• 45 ml (3 tablespoons) oil
• 3 stalks celery
• 225 g (1/2 lb) bamboo shoots
• 3 stalks spring onion
• 2 chili peppers
• 3 cloves garlic
• 30 ml (2 tablespoons) lard (use oil if not available)
• 7 ml (1/2 tablespoon) soy bean paste
• 15 ml (1 tablespoon) hoisin sauce

Sauce:

• 15 ml (1 tablespoon) soy sauce
• 7 ml (1/2 tablespoon) sugar
• 15 ml (1 tablespoon) vinegar
• 30 ml (2 tablespoons) dry sherry
• 12 ml (3/4 tablespoon) corn flour blended with 45 ml (3 tablespoons) water

Serve 4-6

** Free Food Recipes **

Method:

1. Cut the chicken into chops6ck-thick slivers 3.75 cm (1 1/2 in) long. Rub them with salt, corn flour and 7 ml (1/2 tablespoon) oil. Cut the celery, bamboo shoots and spring onions into similar-sized pieces.

2. Shred the peppers, (discarding the pips). Crush and chop the garlic. Mix the ingredients for the sauce together until well blended.

3. Heat .the rest of the oil in a frying pan. Add the chicken, stir-fry quickly over a high heat for 1 minute and remove it from pan.

4. Heat the lard in the pan. Add the celery, bamboo shoots, spring onion, pepper and garlic. Stir-fry quickly for 1 1/2 minutes over a high heat. Add the soy paste and hoisin sauce, and continue to stir-fry for 1 minute.

5. Pour in the sauté mixture. Stir and turn a few times. Return the chicken to the pan and stir with the other ingredients for 1 minute. Serve immediately in a well-heated dish.