Chicken leg meat (boneless small cube cut) – 500 gm
Ginger (thin long minced cut) – 0.5 tbsp
Spring Onion (minced) – 3 tbsp
Green chili (minced) – 2.5 tbsp
Chicken stock – 2 cups
Corn flour – 6 tbsp
Shaoxing wine – 0.75 tsp
White rice vinegar – 0.75 tsp
Egg white – 2
White pepper (crushed) – 1.5 tsp
Brown sugar – to taste
Salt – to taste
Vegetable oil – sufficient for deep frying the chicken
1. Drain water from the chicken, add 5 tbsp of corn flour, egg white, 1 tbsp of vegetable oil, 1 tbsp of white pepper and salt to it and mix. Keep in refrigerator for 30 minutes. Mix 1 tbsp of corn flour with the chicken stock and stir to mix well.
2. Heat the oil in wok.
3. Once the oil is hot, deep fry the chicken pieces until light brown and keep aside on a paper towel.
4. Remove the oil from wok keeping 3 tbsp of oil in wok.
5. Add the ginger to it. Stir fry until the ginger is slightly brownish and aroma comes out.
6. Add spring onion and 0.5 tbsp of white pepper. Stir fry.
7. Stir the chicken stock mixed with corn flour again and add it to wok. Reduce the heat to medium and stir quickly.
8. Add the chicken pieces to wok and mix well so that the sauce coats the chicken.
9. Taste the seasoning and add sugar and salt accordingly. Stir to mix.
10. Add the wine and vinegar to wok and mix well quickly on high heat. Adjust the seasoning if required.
11. Remove from heat and serve hot immediately.
Special Note: This is one of the signature dishes of the restaurant Mainland China (India). The recipe described here is a direct adaptation from the recipe described in the famous Mainland China cookbook with minor improvisations in terms of the ingredients and their quantities.
Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.