Tender chunks of marinated chicken breast are swiftly stir-fried with chilli and other seasonings to create this enduringly popular homestyle poultry dish, which may be prepared and cooked in less than twenty minutes. Along with rice and some stir-fried vegetables, this dish may serve as the main course for a simple, but delicious meal that appeals equally to adults and children. Adjusting the amount of chilli paste easily regulates the "temperature" of the chilli taste.
500 g (1 lb) boneless chicken breast, skinned and cut into bite-sized chunks
4–6 red chillies, fresh or dried
3 tablespoons oil
1–2 tablespoons chilli paste
2–3 spring onions, thinly sliced
Marinade
2 tablespoons rice wine
1 tablespoon soy sauce
1½ tablespoons sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
Sauce
2 tablespoons rice wine
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
Serves 4
Preparation time: 10 mins
Cooking time: 7 mins
1 Combine all the Marinade ingredients, mixing well. Place the chicken chunks in a bowl, then pour the Marinade over the chicken, coating the pieces well. Set aside to marinate for 20 to 30 minutes.
2 While the chicken is marinating, combine the Sauce ingredients in a small bowl and set aside.
3 Cut the chillies lengthwise and scrape away the seeds and white membranes.
4 Heat the oil in a wok over high heat and add the chillies. When chillies are scorched and smoking, add the marinated chicken and quickly stir-fry for 2 minutes. Add the chilli paste and cook for another 1 minute.
5 Reduce the heat to low and stir in the Sauce. Cover wok with a lid and simmer for 2 to 3 minutes. Remove from the heat, stir in the spring onions and transfer to a serving dish.
Chilli paste is a blend of ground, fresh or dried chillies. Not to be confused with chilli sauce, it is thicker and spicier, and is sometimes fermented to further enhance its flavor. It is sold mainly in jars and is widely available in food stores. To add some color and flavor to this dish, you may add ½ cup freshr frozen green peas, diced carrots and diced red or green bell peppers. These should be added right after the chilli paste, but before the sauce. For extra zest, garnish the dish with a generous sprinkling of minced fresh coriander leaves (cilantro).