Ingredients: 1 1/2 kg chicken 1 1/2 teaspoons salt 3 cm fresh ginger root 4 cloves garlic 2 medium onions 4 tablespoons stock 2 teaspoons sugar 2 tablespoons soy sauce 1 tablespoon vinegar 2 tablespoons sherry 3 teaspoons cornflour 3 tablespoons vegetable oil
Directions:1. Chop the chicken through the bone into 12-15 pieces and rub them wth the salt. Chop the ginger, garlic and onions as finely as possible. Mix the stock, sugar, soy sauce, vinegar, sherry and cornflour in a small bowl. 2. Heat the oil in a large frying pan over a medium heat. Add the onions, ginger and garlic; stir-fry for 2 minutes. Add all the chicken pieces and stir-fry briskly over a high heat for 4-5 minutes. Reduce the heat to low and continue cooking for a further 4-5 minutes. Pour in the sauce mixture and turn the chicken pieces in the sauce for 2-3 minutes. Serve with boiled rice. |