TENDER STIR FRIED CHICKEN

You will need a skinless chicken breast or breasts weighing in total 750 gm . First bring a large pot of water to the boil and cook the breasts for aboput 8 minutes . Then carefully remove the chicken breasts and leave to cool slightly , then cut the meat into 1 cm strips . Heat a wok or a large heavy base pan with 60 ml of cooking oil ( rice bran oil ) and stir fry the chicken strips adding 2 sliced spring onions and 2 thinly sliced fresh red chillies for about 3 minutes . now add 2 tbs of Chinese cooking wine , 1 tsp of salt , 1 tsp of cracked black pepper , 1 dsp of rice wine vinegar, 25 ml of water . Stir and bring to the boil , then lower the heat and continue to simmer for 3 minutes . Finally stir through 1 tbs of minced ginger and a paste made with 1 tbs of cornflour mixed with 2 tbs of water allowing the dish to thicken . Serve , spooning into warmed bowls . N.B.Boiling the chicken quickly at the start before stir frying helps make the chicken tender , do not leave it to boil for long or you will risk losing the flavour and oughen the chicken .