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Ingredients
Boneless chicken, finger sized pieces: 400 grams
Green chillies, chopped: 6-8
Cornflour: 2½ tablespoons
Salt: To taste
Black peppercorns, crushed: ½ teaspoon
Egg: 1
Dark soya sauce: 2 tablespoons
Oil: 1 tablespoon + to deep fry
Garlic, chopped: 8-10 cloves
Onion: 2 medium
Red chilli sauce: 2 tablespoons
Chicken stock: 1 cup
Vinegar: 2 tablespoons
Green capsicums, seeded, thick strips: 2 medium
Method
Take
chicken pieces in a bowl. Add half the cornflour, salt, crushed black
peppercorns, egg and mix. Add a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside.
Heat
oil in another wok. Add garlic and sauté for half a minute. Add green
chillies and continue to sauté. Add onion, green capsicum and sauté.
Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil.
Blend
the remaining cornflour in a little stock. Add fried chicken pieces to
the wok and toss. Add blended cornflour and mix. Add salt and cook for
a minute.
Add vinegar and stir. The starter is ready.
If you want gravy add some more stock and let it come to a boil.
Serve hot.
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