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4 boneless chicken thighs, cubed
1 Tablespoon cornstarch
1 teaspoon coarse salt
1 Tablespoon Chinese rice wine
1 egg white
2 Tablespoons vegetable oil
½ to 1 Tablespoon hot sauce (see above)
2 teaspoons minced fresh ginger
1 Tablespoon minced scallion, green part only
3 cloves fresh garlic, peeled and minced
2 Tablespoons chicken stock
1 Tablespoon sesame oil
1 teaspoon thin soy sauce
1. Mix chicken cubes with cornstarch, salt, wine, and egg
white. 2. Heat oil in a wok or fry pan and fry the cubes of chicken
in two batches, removing them when light brown and
setting them aside, then fry the rest of the chicken.
3. Add the stock, sesame oil, and the soy sauce to the wok
or pan, stir, then add all the chicken cubes, stir for one
minute, then place in a pre-heated serving bowl.
4. Add the hot sauce, and stir-fry for half to one minute,
add the stock and sesame oil, and serve.