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
- Marinate chicken with seasoning (A) for 20-30 minutes. Remove stems and seeds from the dried chillies. Cut them into 3cm lengths.
- 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.
- Remove the chillies and put aside.
- Add chicken and fry until just cooked. Add the gravy ingredients and bring to a boil.
- Return the pre-fried dried chillies and add the spring onions. Add thickening then dish out to serve.
