Ingredients
½ kg. Boneless chicken, cut into thin stripes
1/4 cup white wine
½ cup soy sauce
3 tbsp. corn flour
½ cup olive oil
½ cup chicken stock
3 tbsp. minced ginger and garlic
10 dried red chillies, chopped
Few sprigs of spring onion, chopped
1 chopped onion
3 tbsp. vinegar
2 tbsp. sugar
½ cup peanuts, dry roasted and crushed
Salt to taste
Method
Marinade the chicken, using ½ the quantity of white wine, ½
of soy sauce, 3 tbsp. of olive oil, corn flour and salt.
Combine rest of soy sauce with rest of white wine, vinegar,
sugar and 5 tbsp. oil and keep aside.
Heat oil in a wok, add dried red chillies, ginger, garlic
and onions and fry for 2 minutes.
Add the marinated chicken and fry for about 5 minutes, till
it is golden brown in colour. Pour the prepared soy sauce – white wine mix and
cook for another 2 minutes.
Add the chicken stock and cook till the gravy thickens.
Add the peanuts and mix well and turn off the stove.
Garnish with chopped spring onions.
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