Chinese Garlic Chicken
2 boneless and skinless chicken breasts; chopped into chunks,
1/4 cup cornstarch,
1 tsp sherry or dry white wine,
Vegetable oil for frying.
For the sauce-
15-20 cloves of garlic; peeled and minced,
1-2 sprigs of scallions (green onions); chopped diagonally into thin slices,
1 tbsp oyster sauce,
1 tbsp rice vinegar,
1 tbsp dark soy sauce,
1 tbsp sesame oil,
1 tsp cornstarch,
A pinch of salt and sugar,
A dash of chilli sauce (if you like),
Water as required.
In a bowl, beat the egg, stir in cornstarch and sherry and beat until an even mixture is formed. Heat oil in a wok on medium flame. When hot, dip each chicken chunk into the egg mixture and fry in hot oil (on low-medium flame) till chicken is cooked. Prepare all the chicken chunks similarly.
Meanwhile combine all the ingredients of sauce. When chicken chunks are ready, transfer all of them into a bowl and place the same wok on flame. Add little vegetable oil to it and add the minced garlic. Roast garlic on low flame till it is fragrant and then again transfer all the chicken chunks to the wok. Give it a stir and slowly stir in the sauce into the wok. Keep stirring on low flame till the mixture thickens. Turn off the flame, transfer to a serving dish and serve with steamed noodles or rice.
This recipe could be served as a main course since it is saucy. But you can serve it as an appetizer if you cook till it is dry.