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225ml
(1/2 cup)
450g
10
1
1
4
1
1 tablespoons
2 cm
1
2 tablespoons
1 teaspoon
1 teaspoon
1 tablespoons
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peanut oil
boneless chicken tights
button mushroom, halved
red
pepper. seeded and diced
green pepper, seeded and diced
spring onions, finely chopped
carrot,
thinly sliced
dried black beans
fresh root ginger, peeled and grated
clove garlic, finely chopped
rice wine
chicken stock (available in
hypermarket)
light soy sauce
corn flour dissolved in 2 tablespoons of
water
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In a wok heat oil
till smoking,
add chicken cubes and deep fry for 2-3 minutes. Using a slotted
spoon, lift chicken from oil and drain on absorbent kitchen
paper. Pour oil from wok, leaving just 1
tablespoons.
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Add mushroom to wok and stir-fry
for 2 minutes. Add red and green pepper, spring onion and carrots
and stir-fry for 2 minutes.
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Mash black beans
with ginger in a bowl, add garlic and rice wine. Stir into wok
and stir in stock and soy sauce. Cook for another 2 minutes.
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Stir in corn flour mixture and
bring it to boil, stirring. Stir in chicken and heat through
gently.
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Serve hot.
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