INGREDIENTS

Boneless chicken, cut into fingers

400 grams

Green chillies, chopped

6-8

Cornflour/ corn starch

2 1/2 tablespoons

Salt
to taste

Black peppercorns, crushed

1/2 teaspoon

Egg
1

Dark soy sauce

2 tablespoons

Oil plus to deep fry

1 tablespoon

Garlic, chopped
8-10 cloves

Onion
2 medium

Green capsicums, seeded thick strips

2 medium

Red chilli sauce

2 tablespoons

Chicken stock
1 cup

Vinegar
2 tablespoons

METHOD
Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and
mix. Add a little dark soya sauce and mix.Heat sufficient oil in a wok and deep fry the chicken
pieces till golden. Take care not to overcook. Drain and set aside. Heat oil in another wok. Add
garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green
capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little
chicken stock and bring the mixture to a boil. Blend the remaining cornflour in a little stock. Add
fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and cook for a
minute. Add vinegar and stir. The starter is ready. If you want gravy add some more stock and let
it come to a boil. Serve hot.