INGREDIENTS
Chicken
– 500 g boneless and cubed
Corn
flour – 2 tbsp
Egg
– 2 beaten
Salt
– 1 tsp
Black
pepper – 1 tsp
Oil
– for frying
Onion
– 3 or 4 large cubes
Red
and Green Pepper (Capcicum) – 1 each cubed in same size as onion
Ginger
– 1tsp chopped finely
Garlic
– 1 tsp chopped finely
Ketchup
– 2 tbsp
Light
soy sauce – 2 tbsp
Corn
flour – 2 tsp
Red
food colour (optional)
METHOD
Marinate
the chicken with the corn flour, eggs, salt and black pepper.
Fry
the chicken pieces until cooked and drain the pieces.
Leave
about 2 tbsp of oil in the wok and add the ginger and garlic. Then add the
onions and peppers.
When
they are cooked but still got a bite left in them, add the chicken pieces and
mix well.
In
a bowl, mix together, ketchup, soy sauce, corn flour, and colour with some
water to make it into a loose sauce. Then add it to the chicken and vegetable
pieces. Then cook for about 2-4 minutes, stirring occasionally.
Check
the seasoning and serve.
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