Quick-Fried Hot Diced
Chicken
Ingredients
7 oz (200g) chicken breasts
and thighs
5 water chestnuts
2 tbsp cornstarch (cornflour), dissolved in
2 tbsp water
1 hot red chili (chilli) pepper
1/8 tsp. salt, or to taste
1/2 cup (100ml) vegetable oil
1/8 tsp. salt, or to taste
1 tsp. ginger slices
2 tsp. rice wine
2 tsp. scallions, chopped
1 1/2 tsp. soy sauce
1 tsp. garlic slices
1 cup high stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)
Directions
- Skin, bone, and dice the chicken. Blend
1 tbsp of the cornstarch-water mixture
with the salt and 1 tsp. of the rice wine.
Add the chicken and stir to coat well.
Set aside.
- In another bowl, mix the soy sauce,
the remaining 1 tsp. rice wine, the stock,
the other 1 tbsp of cornstarch, MSG and
the sesame oil into a sauce. Set aside.
Peel and dice the water chestnuts. Seed
the chili pepper and chop finely. Set
aside.
- Heat the oil in a wok over high heat
to 225oF (110oC), or until small bubbles
appear around the edge of a piece of scallion
green or ginger tossed into the oil. Add
the chicken and chili pepper and stir-fry
until the chicken turns red .
- Add the ginger, water chestnuts, scallions
and garlic, and fry until fragrant. Stir
in the sauce and sprinkle with the vinegar.
Stir-fry about 30 seconds. Remove , and
serve.
