Wednesday, October 15, 2008


A typical chinese dish which can be found at any chinese restaurant :D Some notes to take care when preparing this dish. When saute the dried chilli, remember to use medium low fire to stir-fry it. If the dried chilli gets burnt during the frying process it will cause the whole dish to becomes bitter! Maintain high heat stir-fry after adding the chicken and sauce. Use only 1/2 tbsp of chilli oil* if you do not want it too spicy, omit it if you prefer a milder taste...

  • 300gm chicken fillet
  • 1 stalk spring onion, slice
  • 10 pcs dried chilli
  • 1 green capsicum, sliced
  • 1 onion, sliced
  • 3 cloves garlic, sliced thinly
  • 40gm roasted peanuts
  • cornstarch water
Sauce (A)
  • 1 tbsp dark soya sauce
  • 1 tbsp chinese wine
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1 tsp cornstarch
Sauce (B) mix and set aside
  • 1 tbsp soya sauce
  • 2 tbsp dark vinegar
  • 1/2 tbsp sugar
  • 1 tbsp chinese wine
  • *1 tbsp chilli oil
  • 1 tbsp water
  1. Clean chicken fillet and cut into cubes. Marinate with sauce (A) for at least 30mins.
  2. Rinsed and clean dried chilli, cut into sections. Heat up 2 tbsp oil in wok, stir-fry on medium low heat for 2 min till fragrance. Turn on heat, add onion and fry for 1 min. Add in garlic, stir-fry for 1 min.
  3. Add marinated chicken and stir-fry on high heat for 2 mins. Add spring onion and sauce (B) and continue to stir-fry on high heat till sauce reduce. (depends on how saucy the dish u prefer). Add the cornstarch water and stir till the sauce thickens. Add roasted peanuts and mix evenly. Dish up and serve hot.

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