1 large Egg white.
3 Tblsp Cornstarch.
3 Tblsp Chinese cooking wine, or dry sherry.
3 Tblsp Soy sauce.
1lb Boneless, skinless chicken thighs, cut into 1-inch cubes.
¼ cup Chicken stock.
2 tsp White vinegar.
2 tsp Sugar.
12 Dry red Chile peppers.
1 Tblsp Garlic – minced.
1 Tblsp Ginger – minced.
½ tsp Red Pepper flakes.
½ cup Green onions – sliced.
Green onions, sliced on the bias, to garnish.
1. In a bowl, whisk together the egg white, 2 Tblsp of the cornstarch, 2 Tblsp of the wine, and 1 Tblsp of soy sauce.
2. Add the chicken and coat thoroughly. Cover and marinate in the refrigerator, for up to 2 hours.
3. In another bowl, whisk the remaining 1 Tblsp cornstarch, with 1 Tblsp of the chicken stock, until smooth.
4. Add the remaining 3 Tblsp chicken stock, 1 Tblsp wine, 1 Tblsp soy sauce, the vinegar, and sugar and whisk to combine. Set aside, until ready to finish the dish.
5. In a large wok or fryer, heat enough oil to come 3″ up the sides, to 350 degrees F. Remove the chicken from the marinade, and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through (about 2 minutes). Remove and drain on paper towels.
6. Discard all but about 1 Tblsp of the oil, from the wok. (Alternatively, in a clean wok or pan, heat 1 Tblsp of oil over medium-high heat.) Add the Chile peppers and stir-fry until nearly black.
7. Add the garlic, ginger, red pepper flakes and ½ cup green onions. Stir-fry until fragrant (about 15 seconds).
8. Add the chicken stock sauce, bring to a boil and cook, stirring, until the sauce thickens (about 1 minute). Remove from the heat.
9. Arrange the chicken on a platter, and pour the sauce over it. Garnish with the additional green onions and serve with hot rice, if desired.
Reference: Food Network online.
This is one of my all time favourite dishes, and one I always seem to screw up, except for now. I think I’ve finally managed to find an easy way to cook this, that doesn’t end up in a flavourless pile of goo.
There were only three ingredients in this, that I didn’t have in the larder; green onions, chicken stock, and chicken breast. I did actually have some chicken stock, but wanted to rotate the amount I had. All-in-all it came to $10, with $3 for the broth, $6 for free-range chicken breast, and $1 for the green onions. Normally you’d get a meal for two out of this, but as I loved it so much, I made one big meal 🙂