INGREDIENTS
3/4 pint chicken stock
1 chicken breast, diced finely (can use ready cooked if required)
A large handful of Chinese preserved radish (opt), tomatoes, spring onions and any other vegetables you fancy N.B I’ve only seen this in Chinese supermarkets but it really is a good choice, you could maybe use sauerkraut instead.
3/4 pint of Chicken Stock
1/2 tbsp chilli sauce
Salt and pepper to taste
1 tbsp red rice vinegar
1/2 tbsp soy sauce
Drop sesame oil
drop rice wine
Adjust any of above seasonings to suit own taste.
1 heaped tbsp cornflour and cold water half beated egg
METHOD
Add chicken stock to hot wok
Add finely diced chicken
Chop preserved raddish, tomatoes, spring onions and any other vegetables used
Add to stock
Add chilli sauce
Salt and pepper to taste
add red rice vinegar
Add soy sauce
Add Drop sesame oil
Add drop rice wine
Adjust any of above seasonings to suit own taste.
Add cornflour and water
whisk in half beated egg
bring to boil for 10 mins
Serve with a side order of ice cold towels to mop your brow as it may be hot hot hot lol
Wheelie Tasty Recipes 