• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 400g boned chicken drumsticks, cut into chunky bite-sized pieces
  • 20 dried red chillies
  • 3 stalks spring onion, cut into 3cm lengths
  • 2cm knob young ginger, sliced thinly
  • 1 tsp chopped garlic
  • 1/2 tsp sesame oil
  • 2 tbsp oil
  • Seasoning (A) – (For the chicken):
  • 1 tsp light soy sauce
  • A few drops of sesame oil
  • A good dash of pepper
  • 1/2 tbsp ginger juice
  • 1/8 tsp sugar
  • 1 tsp corn flour
  • Gravy ingredients (B):
  • 1 tsp light soy sauce
  • 1 tbsp abalone sauce
  • 2 tsp Shao Hsing Hua Tiau cooking wine
  • 1/4 cup water
  • 1 tbsp sugar or to taste
  • 1/8 tsp salt or to taste
  • Thickening – (combined):
  • 1 tsp corn flour
  • 2 tbsp water

Instructions

  1. Marinate chicken with seasoning (A) for 20–30 minutes. Remove stems and seeds from the dried chillies. Cut them into 3cm lengths.
  2. Heat oil and sesame oil and fry ginger and garlic until fragrant. Add the dried chillies and fry over low heat for 20–30 seconds or until dark red.
  3. Remove the chillies and put aside.
  4. Add chicken and fry until just cooked. Add the gravy ingredients and bring to a boil.
  5. Return the pre-fried dried chillies and add the spring onions. Add thickening then dish out to serve.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *