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Fusion-

Wok tossed chicken with peppers and greens

INGREDIENTS

200 gm sliced chicken breast

25 gm Chinese cabbage

25 gm bok choy

2 tsp chopped green chillies

2 tbs corn flour

2 tsp dark soya sauce

2 tsp red chilli paste

2 tsp white pepper

1 chopped onion

1 tbs chopped ginger

1 tps chopped garlic

1 tbs refined flour

1 egg

1 tsp five spice powder

1 tsp tomato sauce

1 tsp Rice Wine

Diced bell peppers

Salt to taste

Oil

Chopped spring onion to garnish

METHOD

Mix chicken pieces, corn flour, refined flour, dark soya sauce, chilli  paste, salt and egg in a bowl. 

Deepfry the marinated chicken pieces till golden brown colour. Set the chicken a side. 

In a wok add 1tbs oil and heat. 

Add garlic, ginger, green chillies, and sauté. 

Add onion and bell peppers and continue to sauté.

Add 1tsp red chilli paste and 1tbs dark soya sauce, tomato sauce and stir. 

Add chicken stock and bring to boil. 

Add fried chicken pieces,Chinese cabbage, bok choy and toss. 

Dissolve remaining corn flour in little water and add to chicken pieces and mix well. 

Add salt, cooking wine and cook for a minute.

Garnish with spring onion.