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A tasty and simple dish which I came across while flying several thousand feet up in the air. Amazing really, for inflight cuisine! So here is my take on it.
Difficulty: Easy
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| INGREDIENTS |
| Chicken fillets - 400 grams, cubed into bite-sized pieces |
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Red Bell Pepper - 1 medium, cut into 1" cubes
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Ginger - peeled, 3 slices
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Garlic - 1 teaspoon, chopped
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Sauces:
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| Dark Soy Sauce - 3/4 tablespoon |
| Star Anise Soy Sauce - 4 tablespoons |
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Chinese wine - 2 tablespoons
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| Pinch of sugar and salt |
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Cornstarch - 2 teaspoons mixed in 1/2 cup cold water
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| Sesame Oil - few drops |
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| METHOD |
| Heat 2 teaspoons oil in a pan and fry the ginger slices till lightly browned. Then add the garlic quickly followed by the bell-pepper. Stir this around a minute and add the chicken. Keep stirring till chicken is almost cooked. Then add the rest of the ingredients EXCEPT the cornstarch mixed with water. Continue cooking till chicken is throughly cooked. Thicken the juices with the prepared cornstarch mixture. Serve with rice. Serves about 4. |
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| TO TWEAK THIS |
| Not really tweaking, but if you can't get hold of Star Anise soy sauce, use 1 tablespoon of regular light soy sauce. At the time of adding the chopped garlic, add 1 petal of star anise (NOT THE WHOLE FLOWER) to the pan. |
