1 chicken weighing 1 kg (2 1/4 lbs)
3 tbsp light soy sauce
2 tsp cornflour
3 carrots
4 spring onions
1 hot red chilli/fresh)
4 tbsp oil
3 tbsp light soy sauce
2 tsp cornflour
3 carrots
4 spring onions
1 hot red chilli/fresh)
4 tbsp oil
method
1. Wash and pat dry chicken, then split in half and bone.
2. Cut meat into thin 4 cm (l 1/2 in) strips. Place strips in bowl and sprinkle with soy sauce and cornflour. Thoroughly combine, cover bowl and marinate for 30 minutes.
3. Scrape carrots under running water. Trim, wash and dry spring onions. Shred both finely.
4. Wash chilli in warm water, dry, remove stalk and seeds before cutting into fine rings.
5. Heat 2 tbsp oil in wok. Fry chicken strips for 5 minutes, turning continuously, then remove from wok.
6. Heat remaining oil in wok and fry vegetables for 6 minutes, again stirring constantly. Add meat and stir-fry together for 2 minutes longer.
7. Serve with fluffy boiled rice and soy sauce.
2. Cut meat into thin 4 cm (l 1/2 in) strips. Place strips in bowl and sprinkle with soy sauce and cornflour. Thoroughly combine, cover bowl and marinate for 30 minutes.
3. Scrape carrots under running water. Trim, wash and dry spring onions. Shred both finely.
4. Wash chilli in warm water, dry, remove stalk and seeds before cutting into fine rings.
5. Heat 2 tbsp oil in wok. Fry chicken strips for 5 minutes, turning continuously, then remove from wok.
6. Heat remaining oil in wok and fry vegetables for 6 minutes, again stirring constantly. Add meat and stir-fry together for 2 minutes longer.
7. Serve with fluffy boiled rice and soy sauce.
serving amount
serves 4
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