Yes, I received a threat email the other day.
Yes, you. I would like to hang my head in shame.
Yes, fine. I have not written a recipe in a long time. Especially one with chicken in it.
Yes, fine, my head is hung. And here’s your recipe.
Take 500 gm. chicken breast and cut them into small pieces. I like cutting them in strips, but the other day I wanted to cut them in cubes.
I am rebellious like that.
Apply salt, pepper, a squeeze of lime or a teaspoon of vinegar, half a teaspoon garlic paste or crushed garlic on the chicken, and leave it alone for 10 minutes.
Meanwhile, heat a good bit of oil.
Sprinkle cornstarch (cornflour in India) on the chicken pieces, about a tablespoon’s worth, preferably through a sieve to get to all the nooks and crannies. Working in small batches, fry the chicken in hot fat until they are golden.
From the cooking oil, take 2 tablespoons in a wok or pan, and heat it over high flame. Violently throw in 1/2 teaspoon chilli flakes, 1 tablespoon crushed garlic, 1 teaspoon garlic paste, and 1 onion, cut in quarters and then each segment pulled apart, till you have lovely onion petals.
I am artistic that way.
Fry together over high heat for a couple of minutes. Add 1 tablespoon light soy sauce (you can use Kikkoman or like me, go to Chinatown nearby and get freshly fermented light soy sauce. Yay for having Chinatown near my house), 2 chopped shiitake mushrooms (rehydrate if these mushrooms are dry, and if you can’t find them, ditch them), 1 teaspoon red chilli paste (this is CRUCIAL) and 1 tablespoon Chinese cooking wine.
Stir briskly till the cooking wine is mostly evaporated, add the chicken, a tablespoon of vinegar, and 1/2 teaspoon fish sauce. Stir in 1 cup of chicken stock or water mixed with 2 teaspoon cornstarch. Let the gravy thicken and then remove from heat. I like using the water that I reserved from rehydrating the mushrooms for a hit of extra flavors. Serve. Make people happy.
I swear. You should try this. It will knock your socks off.