This is one of my favourite dishes. It’s been like that for many many years, and it never failed to keep my appetite up! if you feel like you need some cheering up, try this dish. It’s very spicy, tasty and soemthing for a grey winter day – and some hot days in summer too. if you’re inviting guests over, make sure they eat spicy food, otherwise you’ll be busy serving water or milk or joguhrt to distinguish the fire

Ingredients:

4 x Chicken breasts (cut in 1 cm cubes)
10 dried Chillies
2 Tblsp oil
¼l oil

Marinade:
1 egg
1 EL light Soja sauce
11/2 Tsp Cornflour
1 Tblsp oil

Sauce:
1 Tblsp. rice wine
1 Tblsp vinegar
11/2 tsp sugar
11/2 tsp dark soy sauce
Dash of sesame oil
2 tbsp corn starch dissolved with 2 tbsp water
4 slices ginger
1 stalk spring onions, cut in 5 cm

 

 

Method:

Mix the cubed chicken in the marinade for about 30 minutes. Cut the chillies in 2,5cm , remove the seeds, if necessary. If you’re not particularly sensitive that the food gets real spicy, leave the seeds.

Heat your wok with 2 tbsp of oil and stir fry the chillies for a few minutes till slightly dark. Take care that it doesn’tget too dark. Remove from the heat, drain and leave aside

Heat the other 1/4l oil and stir fry the marinated chicken breasts. When almost done, add the sauce ingredients, the corn starch mixture, and simmer softly until the sauce is thick and creamy. Add ginger, spring onions and chillies. Serve hot and immediately.

Good appetite!