Ingredients
- 2 chillies (dried)
- 2 black vinager
- 1 scallion
- 1 tangerine peel (dried)
- 270 gr chicken
- 16 ml water
- 10 ml soy sauce (light)
- 6 gr cornstarch
- 6 gr sugar
- 5 gr ginger
- 5 ml shao hsing wine
- 4 gr msg
- 4 ml dark soy sauce
- 2 ml sam shu wine
- 1 gr salt
- 1 ml sesame oil
Wash chicken and cut into 2cm ( 2 cm) cubes. Mix thoroughly with the minced ginger and scallion, then add the Seasoning A ingredients and marinate for 15 minutes. Mix Seasoning B ingredients and set aside. Heat the wok until smoking, add the oil and when very hot deep fry the chicken pieces for 1.5 minutes, until golden. Drain chicken pieces, discard most of the oil. Reheat the wok and stir-fry the chillies and crumpled tangerine peel until they darken. Add chicken pieces and stir. Add Seasoning B and the Thickening sauce and stir-fry until the seasoning coats the chicken. Serve.
