Chilli Chicken – Serves 4
Chicken, boneless, cut into strips or chunks 1 ½ cups
Soy Sauce 1 +1 tablespoon
Cornstarch 1+1 tablespoon
Sesame Oil 2 tablespoon (use vegetable oil)
Garlic 6 to 8 cloves, minced
Ginger 1 inch, mined
Green Chilli 2 to 4, slit lengthwise
Spring Onion Bulbs 6 to 8 cut lengthwise
Chicken Stock 1 ½ cup
Salt to taste
Spring Onion Greens few stalks cut lengthwise (keep them in chilled water until use)
In a bowl, mix soy sauce and cornstarch. Add in the chicken pieces and coat them in the mixture. Keep them aside.
In a wok or a large kadhai, heat 1 tablespoon oil. Once the oil is very hot, add in the chicken pieces and stir-fry for 2 to 3 minutes on high heat, until cooked. Keep them aside.
Wipe the wok and add in the remaining oil. Once the oil is hot, add in the ginger, garlic, green chilli and spring onion bulbs, stir-fry on high heat for one minute.
Mix the remaining soy sauce and cornstarch.
Add in the chicken and stir. Add in the chicken stock and the soy sauce and cornstarch mixture and stir. Bring the sauce to a boil. Add salt.
Turn off the heat. Add in the spring onion greens on top. Serve hot with fried rice.