DICED CHICKEN WITH DRIED CHILLIES

I think this is the simplest ‘Gong Pao Chi Ting’ recipe that I have came across.  It is too simple to believe with only 2 main ingredients [Chicken meat and dried chillies] and a seasoning sauce. 

Perhaps, this is because the recipe is from a very old recipe book where the recipes are all very simple [no frills].  There is no onions, spring onions, capsicum, some usual accompaniments added but I did add some garlic because I  thought the garlic would be good with the sauce.

This fragrant dish tastes awesome, savoury and spicy.  Perfect with plain white rice.

Recipe adapted from Chinese Cuisine Cookbook

Ingredients

[serves 3]

2 large deboned chicken whole legs – cut into ½ inch cubes

Marinade – 1 tbsp light soy sauce, ½ tbsp cooking wine and 1 heaped tbsp cornstarch

10 dried red chillies – soaked  to soften and cut small sections

Some crushed garlic [optional]

Seasoning Sauce [combined]

¼ tsp msg

 1 tbsp each  sugar and  water

1 tsp each wine,  dark vinegar,  sesame oil and cornstarch

1 ½ tbsp light soy sauce

1. Pound the meat lightly and cut into cubes.  Season with marinade for 20 minutes.
2. Heat 1 tbsp oil in a non stick wok, sauté dried chillies over medium heat until aromatic, add in garlic, stir fry before adding chicken.
3. Continue to fry until well done [about a minutes], then add in the seasoning.Stir until sauce is bubbly and coats the chicken pieces well.
4. Dish up to serve. Garnish with sliced cucumbers.
   
   
   
   
   

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively