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Stir Fried Chili Chicken

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Member since 2007

Serves | Prep Time | Cook Time


400g boned chicken drumsticks, cut into chunky bite-sized pieces
20 dried red chilies
3 stalks spring onion, cut into 3cm lengths
2cm knob young ginger, sliced thinly
1 tsp chopped garlic
1/2 tsp sesame oil
2 tbsp oil

Seasoning (A) – (For the chicken):
1 tsp light soy sauce
A few drops of sesame oil
A good dash of pepper
1/2 tbsp ginger juice
1/8 tsp sugar
1 tsp corn flour

Gravy ingredients (B):
1 tsp light soy sauce
1 tbsp abalone sauce
2 tsp Chinese cooking wine
1/4 cup water
1 tbsp sugar or to taste
1/8 tsp salt or to taste

Thickening – (combined):
1 tsp corn flour
2 tbsp water

Marinate chicken with seasoning (A) for 20–30 minutes.

Remove stems and seeds from the dried chilies. Cut them into 3cm lengths.

Heat oil and sesame oil and fry ginger and garlic until fragrant.

Add the dried chilies and fry over low heat for 20–30 seconds or until dark red.

Remove the chilies and put aside.

Add chicken and fry until just cooked.

Add the gravy ingredients and bring to a boil.

Return the pre-fried dried chilies and add the spring onions.

Add thickening then dish out to serve.

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