Recipe by Lou van
I first cooked this Charmaine Solomon recipe a few years ago and thought it wa sgreat. I then went on holiday to Singapore and had this dish in a restaurant there and was amazed at how close this recipe is to the restaurant version. Lots of ingredients (as with most good Asian food) but don't be put off, it really is worth the effort.
- 500 g chicken breasts (cut into bite size pieces)
- 59.16 ml cornflour
- 4.92 ml salt
- 2.46 ml five-spice powder
- 118.29 ml chicken stock
- 9.85 ml sugar
- 14.79 ml light soy sauce
- 2.46 ml sesame oil
- 4.92 ml vinegar
- 9.85 ml Chinese wine or 9.85 ml dry sherry
- 1.23 ml five-spice powder (extra)
- 1.23 ml ground black pepper
- 9.85 ml cornflour
- 14.79 ml cold water
- 118.29 ml oil (for frying)
- 15 dried red chilies (seeded)
- 2 garlic cloves, finely chopped
- 9.85 ml fresh ginger, finely chopped
- 4 spring onions (chopped in 2 inch lengths)
Directions See How It's Made
- Mix chicken together with the cornflour(4 tbsp), salt and five spice powder (1/2 tsp), toss then dust offexcess cornflour.
- Mix stock, sugar, soy, sesame oil, vinegar, wine, five spice and pepper together.
- In a small bowl mix cornflour (2 tsp) and cold water.
- Heat oil in a wok and when very hot add chicken pieces, a third at a time and fry on a high heat, tossing the chicken to brown all over.
- As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch.
- When chicken has been fried pour off all but 2 tbsp of the oil.
- Add chillies, garlic and ginger and fry until garlic and ginger are golden and chillies are dark.
- Add spring onions and toss for a few seconds, then add stock and bring to the boil.
- Stir the cornflour and water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens.
- Add chicken and toss to heat through.
- Serve immediately with white rice.