Schezwan Chicken

Cornflour and five spice coated boneless pieces of chicken stir fried with onions, ginger, garlic and chillies. Served with steamed rice.

Ingredients:
1/2 kg boneless chicken breasts
4 Tbsp corn flour
1 tsp salt
1/2 tsp five spice powder
75 ml oil
7-8 dried red chillies
2 tsp finely chopped garlic
2 tsp finely chopped ginger
6 spring onions - cut into 1' lengths

Sauce:
100 ml chicken stock
2 tsp sugar
1 Tbsp soya sauce
1/2 tsp sesame oil
1 tsp vinegar
1 Tbsp Chinese wine/rum
1/4 tsp five spice powder
1/4 tsp black pepper
2 tsp of corn flour - in 1 Tbsp stock/ water

Method:
Coat chicken in corn flour, salt and five-spice powder. Brush off excess.
Stir-fry the chicken until lightly colored. Remove from pan.
Pour off all but 3 tbsp of oil.
Add chillies, garlic and ginger.
Cook for 30 seconds before adding onions and all the sauce ingredients.
Bring to a boil, return chicken to pan, heat through.
Serve with steamed rice.