FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Sauce:

Mix the corn flour with a little water to make a paste in a small sauce pan.

Add the 2 soy sauces. Shaoxin, rice wine, ginger, lime juice garlic, sugar, bring to boil, add cup of water, stir through and set aside.

Peppers, add squirt of oil to a pan, add the peppers and stir fry for 4 minutes then add the spring onion and chilli, set aside.

Chicken:

Best done in batches to cook quickly and thorough.

You need 3 plates, one for chicken, one for cornflour and one to plate up.

Use a fork to turn each chicken piece round in the corn flour, add to a plate, when ready, Add the oil to a wok, get hot and add the chicken, fry all over until crispy and hot, must be over 75°c all the way through and clear juices running through, remove onto kitchen paper immediately to soak up any excess oil.

In a bowl, mix up the peppers and chicken, warm the sauce up and pour over the chicken then coat all over.

Serve with rice