INGREDIENTS:
Chicken, boneless cubes: 500 gm
Salt to taste
Black pepper powder: 1/2 tsp
Red chilli paste: 1/2 tsp
Ajinomoto(opt): 1/2 tsp
Vinegar: 1 tsp
Soy sauce: 2 tsp
Cornflour: 1 tbsp
Olive oil: 2 tbsp
Garlic paste: 1 tsp
Spring onion, chopped: 2 stalks
Red chilli flakes: 1/2 tsp
Red chilli sauce: 1/2 tsp
Tomato ketchup: 1/2 tsp
METHOD
- Marinate chicken boneless cubes in 1/2 tsp salt, 1/4 tsp black pepper powder, red chilli paste, 1/4 tsp ajinomoto, 1/2 tsp vinegar, 1 tsp soy sauce & 1/2 tbsp cornflour.
- Mix well & allow a resting time of an hour or so.
- Heat a wok, add olive oil & stir fry the chicken cubes till golden brown from all sides. ( You could increase the qty of oil, if required).
- Remove the chicken cubes & keep aside.
- Take a bowl, add 1 cup water, red chilli flakes, 1 tsp soy sauce, red chilli sauce & tomato ketchup.
- Mix well, then add salt, 1/4 tsp black pepper powder & 1/4 tsp ajinomoto.
- Give it all a good mix.
- Heat a wok, add 1 tbsp of the olive oil used to stir fry the chicken cubes & let warm.
- Add ginger paste & spring onion whites.
- Cook for 2 mins, then add in the sauce mix, let boil & then cook on a simmer for 5- 10 mins.
- Dunk in the chicken cubes & allow to simmer for 10-15 mins, till they turn soft.
- Add 1/2 tbsp of cornflour dissolved in 2 tbsp of water to thicken the sauce.
- Adjust the seasoning & finish off by adding the spring onion greens. NOTE: This is a world famous recipe from the Chinese cuisine. Enjoy!