Serves two

Ingredients
150g chicken breast
1 tsp cornflour
One egg
30g green pepper
50g carrots
3g garlic
2g salt
4g sugar
1 litre vegatable oil
1 tsp sesame oil

Method

Chop the chicken breast into small, thin pieces. Put these in a bowl and mix with the cornflour and egg. Add the salt and sugar, sprinkle a few drops of sesame oil and set aside for 10 minutes.

Meanwhile, soak some cornflour in half a cup of water.

Heat the oil to 60°C in a wok (or pan), fry the chicken for one minute and remove from heat. Put some more oil in the wok and fry the garlic, green pepper and carrots.

Pour a cup of water, which will immediately evaporate, and add the chicken with salt, sugar and sesame oil. Cook for another minute.

Pour in some of the soaked cornflour and leave for another 30 seconds.

Serve hot.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.