Ingredients :
- 500 grammes of chicken supreme (the most tender part of chicken breast which is longish in shape, slice it to cubes / thick diagonal slices)
- 20 dried chillis (pre-soaked for 30 minutes, seeded and cut into halves)
- 5 cloves garlic (chopped)
- 4 tablespoons of cooking oil
Marinade :
- 1 tablespoon chinese cooking wine
- 1 tablespoon dark soya sauce
- 2 tablespoon corn flour
Seasoning :
- 2 tablespoon chinese cooking wine
- 3 tablespoons of sugar
- 1 teaspoon of sesame oil
- 1 tablespoon white vinegar (or squeeze approximately 10 limes or more for juice)
- 1 teaspoon of cornflour
- 1/2 tablespoon of light soya sauce
- 1 tablespoon of water
Directions :
- Pound meat slightly with blunt side of knife or tenderiser. Marinade for 30 minutes.
- Heat oil in wok, fry the dried chilli for 30 seconds and then add the garlic. Continue to stir-fry till garlic begin to brown. Add chicken and fry till cooked (if you wish to add cashew nuts, add them now). Then add seasoning, stir well until evenly distributed and gravy dries up.
- Serve hot with steamed white rice.
This entry was posted
on Sunday, April 05, 2009
and is filed under
Recipes : Chicken
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