ASIAN CHICKEN

ASIAN CHICKEN

Makes: 4 Servings

2 chicken thighs (about 12 oz in total), boned and skinned

1/4 tsp salt

½ egg white, lightly beaten

1 tsp cornstarch paste

1 green bell pepper

1/4 cup vegetable oil

3-4 dried red chilies, soaked in water for 10 minutes

1 scallion, cut into short sections

few small pieces of fresh ginger, peeled

1 tbsp sweet bean paste or hoisin sauce

1 tsp chili bean paste

1 tbsp Chinese rice wine or dry sherry

2/3 cup roasted cashews

few drops of sesame oil

1. Cut the chicken meat into small cubes, each about the size of a sugar cube.

2. Combine the chicken, salt, egg white and cornstarch paste in a bowl.

3. Seed the bell pepper and cut it into cubes about the same size as the chicken.

4. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute or until the colour

changes.

5. Remove from the wok with a slotted spoon and keep warm.

6. Add the bell pepper, chillies, scallion and ginger and stir-fry for about 1 minute.

7. Then add the chicken, sweet bean paste, chili bean paste and wine or sherry.

8. Blend well and cook for 1 minute.

9. Add the cashews and sesame oil.

10. Serve hot.