Ø 4 tblsp oil
Ø 2 tblsp rice wine or dry sherry
Ø 2 boneless, skinless chicken breasts
Ø 1 spring onion, finely chopped
Ø 1 ½ tsp salt
Ø 1 egg white
Ø 3 tsp corn flour
Ø 250 g green pepper, cored and deseeded
Ø 2 slice fresh root ginger, peeled and finely chopped
Ø 1 tsp sesame seed oil, to garnish
Remove the white tendon and membrane from the chicken breast meat, then cut the meat into matchstick shreds. Mix the shreds of chicken with ½ tsp of the salt, then with the egg white and 2 tsp of the corn flour.
Thinly shred the green pepper into pieces about the same size as the chicken shreds.
Heat the oil in a preheated frying pan, stir-fry the chicken shreds over a moderate flame, turning frequently, until their colour changes to white, then remove them with a slotted spoon and drain on kitchen paper.
Increase the flame to high and when the oil is very hot, add the spring onion and ginger to flavor the oil. Add the green peppers, stir continuously for about 30 seconds, then add the chicken shreds with the remaining salt and the wine or sherry. Stir for a further 30 seconds or so, then add the remaining corn flour mixed with a little water. Blend well, then add sesame seed oil as garnish, Serve hot. Serve 2 – 3.
