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Wash chicken legs, pat dry, remove from the skin and
bone. Then cut into 5 cm long and 1 cm wide strips.
Wash spring onions and cut into 5 cm long pieces. Peel ginger and chop
finely. Halve peppers lengthwise, remove seeds and cut into thin strips.
Heat oil in a wok over medium heat. Fry meat 5 minutes and remove.
Fry spring onions, ginger and chili strips in remaining oil with
stirring for 1 minute, douse with soup, season with salt, pepper and
rice wine vinegar. Add chicken. Cover and cook for 4 minutes over medium
heat. Finally mix well the cornstarch with 4 tablespoons of water, stir
into the sauce and thicken it.
Tip: If you like it less sharp, replace Chili by 1/2 red chili pepper. |
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