Quick-Fried Hot Diced Chicken

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Quick-Fried Hot Diced Chicken

Ingredients:

7 oz (200g) chicken breasts and thighs
5 water chestnuts
2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
1 hot red chili (chilli) pepper
1/8 tsp. salt, or to taste
1/2 cup (100ml) vegetable oil
1/8 tsp. salt, or to taste
1 tsp. ginger slices
2 tsp. rice wine
2 tsp. scallions, chopped
1 1/2 tsp. soy sauce
1 tsp. garlic slices
1 cup high stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)

Directions:

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp. of the rice wine. Add the chicken and stir to coat well. Set aside

2. In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.

3. Heat the oil in a wok over high heat to 225oF (110oC), or until small bubbles appear around the edge of a piece of scallion or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red .

4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove , and serve.