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- 4 – 6 ounces (115 – 175 grams) chicken meat, thinly shredded
- 1 teaspoon salt
- ¼ egg white
- 1 tablespoon thick cornflour / cornstarch paste - (1 part cornflour with 1.2 parts cold water)
- about ½ pint (300 ml) seasoned oil (see below)
- ½ teaspoon finely chopped garlic (optional)
- 1 tablespoon thinly shredded fresh ginger root
- 3 – 4 spring onions, thinly shredded
- 4 – 6 ounces (115 – 175 grams) bean sprouts
- 1 small green pepper, cored and seeded, thinly shredded
- ½ teaspoon caster (superfine) sugar
- 1 tablespoon light soy sauce
- ½ tablespoon Chinese rice wine
- 2 tablespoons stock
- pinch of msg (optional)
- a few drops sesame oil
- Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste.
- Blanch them in warm oil, stir to separate, then remove and drain them.
- Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and msg, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.
- How to season vegetable oil: pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 – 3 small pieces of ginger root.
- In a few minutes, the ginger pieces should rise to the surface.
- Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces.
- Then store the seasoned oil in a container.