 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
found in chinese restaurants, a sizzling nhot dish, served with vegetable fried rice Ingredients:
2 chicken breasts, cut into cubes |
1 teaspoon cornflour |
1 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
3 tablespoons oil |
1 teaspoon gingerroot, chopped |
1 teaspoon garlic, chopped |
1 cup chicken stock |
1/4 cup ketchup or 1/4 cup chilli ketchup |
1/4 teaspoon tabasco sauce |
1 teaspoon chili-garlic sauce |
1 green chili, finely chopped |
1 teaspoon sugar |
1/2 teaspoon msg |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
2 tablespoons cornflour |
2 tablespoons water |
Directions:
1. marinate the chicken cubes with the ingredients for the marinade.
2. heat the oil in a wok.
3. add ginger & garlic and sweat it for a minute.
4. add chicken & stir fry it for 5-8 minutes.
5. take it off the flame & then put in the stock, ketchup, sugar, tobasco, green chilli, MSG, salt, black pepper.
6. in a small cup mix together the corn flour & water.
7. put the wok back on the heat & cook for 5 minutes.
8. add the corn flour paste n cook for 2 more minutes.
9. you can add a little red food color to brighten it up.
|
|