1. Cut the chicken into thin slices, two inches long, cutting against the grain. 2. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. 3. Mix well, and then let the mixture marinate for about 20 minutes. 4. Heat the peanut oil in a wok or large skillet until it is very hot. 5. Remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns. 6. Remove it and leave to drain in a colander or sieve. 7. Pour off most of the oil, leaving about 2 teaspoons. 8. Reheat the pan over a high heat and then add the dried chilis. 9. Stir-fry them for 10 seconds, and then return the chicken to the pan. 10. Add the rest of the ingredients and stir-fry for four minutes, mixing well. 11. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
