250g/9oz skinless chicken
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
a few small slices of fresh root ginger
5 dried red chillies, soaked, seeded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew nuts
a few drops of sesame oil
• Cut the chicken into small cubes about the size of sugar lumps. Put the
chicken in a small bowl, and mix with the salt and egg white. Mix a few
drops of water with the cornflour to form a paste, and add to the bowl.
• Cut the green pepper into cubes, about the same size as the chicken
• Heat the oil in a wok, add the chicken, spring onion and ginger, and
stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
cashew nuts and sesame oil.
• Serve hot with boiled rice.