Ingredient
320g chicken
10 cooked skinned water chestnuts, cut into pieces
1 teaspoon each of chopped garlic and chopped ginger
3 spring onions, chopped
1 tablespoon broad bean paste
2 tablespoons oil
1 teaspoon wine
Seasoning
1/4 teaspoon salt
1 teaspoon cornstarch
1 tablespoon egg white
Sauce
A dash each of sesame oil and pepper
2/3 teaspoon each of cornstarch and sugar
1 teaspoon each of light soy sauce and dark soy sauce.
3 tablespoon water
Method
Wash chicken clean, wipe dry, cut into pellets marinate for 20 minutes and scald in oil.
Saute ginger, broad bean paste, garlic and water chestnuts in oil, add chicken, sprinkle wine in, stir-fry a few times, starch, stir onions in and serve.
