Ingredients
560 gms� � � � � � � �Shredded Chicken (Only Breast Part)
10 gms� � � � � � � � �Red Pepper
10 gms� � � � � � � � �Yellow Pepper
10 gms� � � � � � � � �Green Pepper
5 gms� � � � � � � � � �Sliced Onions
5 gms� � � � � � � � � �Chopped Garlic
3 gms� � � � � � � � � �Chopped Ginger
7 gms� � � � � � � � � �Shredded Bamboo Shoot
5 gms� � � � � � � � � �Spring Onion Diced
3 gms� � � � � � � � � �Beans Sprout (For Garnish)
3 gms� � � � � � � � � �Pepper
2 gms� � � � � � � � � �Sugar
5 gms� � � � � � � � � �Dashi
15 gms� � � � � � � � �Potato Starch / Corn Starch
1/2� � � � � � � � � � � �Egg
300 ml� � � � � � � � � Chicken Stock
5 gms� � � � � � � � � �Chili Paste
10 gms� � � � � � � � �Chili Bean Sauce
1 tbsp� � � � � � � � � �Vinegar
1tsp� � � � � � � � � � � Soy Sauce (Light)
1/2 tsp� � � � � � � � � Soy Sauce (Dark)
1 tsp� � � � � � � � � � �Chinese Wine
Oil� � � � � � � � � � � ��For frying
To taste� � � � � � � � �Salt
Method
- Marinate the chicken with salt, pepper, cornflour and egg.
- Shallow fry till half done, keep aside.
- In a wok, heat oil, saut� chopped garlic, ginger.
- Saut� sliced onion, juliennes of bell peppers and bamboo shoot.
- Add chili paste, chili bean sauce.
- Add half done fried chicken into it.
- Add chicken stock, bring it to boil, add salt, pepper, sugar, dashi, vinegar and soy sauce.
- Thicken with corn/ potato starch. Add spring onion.
- Check for the consistency and seasoning. Finish it with Chinese wine.
- Serve hot, garnished with spring onion and beans sprout.
