Chinese Recipes
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Ingredients
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| 1 |
Chicken breasts, boneless |
500 grams |
| 2 |
Five spice powder |
1/2 teaspoon |
| 3 |
Chinese wine or dry sherry |
1 tablespoon |
| 4 |
Corn flour |
5 tablespoons |
| 5 |
Chicken stock |
1/ 2 cup |
| 6 |
Sugar |
2 teaspoons |
| 7 |
Salt |
1 teaspoon |
| 8 |
Light soy sauce |
1 tablespoon |
| 9 |
Vinegar |
1 teaspoon |
| 10 |
Sesame oil |
1 teaspoon |
| 11 |
Corn flour, dissolved in 1 tablespoon of cold water |
2 teaspoons |
| 12 |
Vegetable oil |
1/2 cup, for frying |
| 13 |
Black pepper powder |
1/2 teaspoon |
| 14 |
Dried red chilies, seeded |
15 |
| 15 |
Garlic, finely chopped |
2 cloves |
| 16 |
Fresh ginger, finely chopped |
2 teaspoons |
| 17 |
Green onions, chopped |
3 |
| Method |
Cut the chicken breasts into bite-size pieces. In a bowl, mix together the salt,
corn flour and five spice powder and toss the chicken pieces in this mixture,
dust off the excess flour and set aside. In another bowl, mix chicken stock,
sugar, soy sauce, sesame oil, vinegar, wine, 1/2 teaspoon of five spice powder
and black pepper.
Heat oil in a wok over very high heat, add the chicken pieces, and fry until
golden brown all over. Drain chicken pieces on paper towel and set aside.
Now into the oil add dried chilies, garlic and ginger and fry until garlic and
ginger are brown and chilies turn dark. Add green onions, fry for 30 seconds
and then pour the stock, bring to a boil, add corn flour mixture and cook
until thickens. Add fried chicken pieces and toss to heat through. Serve.
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| Servings -5 |
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| Introduction
of the dish |
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It is the rich and tasty chicken recipe, which is a perfect
crowd pleaser.
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