Jill Yuen Fried Chicken

Oil for deep frying
200g (7oz) chicken breast (cut into -
 1 inch pieces)
A pinch of salt
A pinch of msg
1 egg white
A pinch of pepper
1 teaspoon sesame oil
1 cup cornflour

1 tablespoon oil
1 teaspoon chopped green chilli
½ small onion sliced
½ green pepper sliced
1 teaspoon finely chopped garlic
1 teaspoon oyster sauce
1 tablespoon dark soy sauce
2 tablespoons chicken stock
1 teaspoon sesame oil
1 tablespoon shaoxing rice wine
½ tablespoon Jill Yuen mixture

1. Combine the chicken, salt, msg, egg white, pepper, 1 teaspoon sesame oil and cornflour together in a shallow bowl, leave to marinate for 30 minutes.

2. Remove chicken from bowl and shake off any excess cornflour.

2. Fill oil to ½ full in the wok.  Heat the oil until hot.  Add chicken and deep fry for 2-3 minutes or until golden brown.  Make sure the chicken is thoroughly cooked before removing from oil. Remove the chicken from the oil and drain off any excess oil.

4. Clean the wok, add 1 tablespoon oil and heat until slightly smoky. 

5. Add the chilli, onion, green peppers.  Stir fry the mixture for 10 seconds.  Add the garlic and stir fry for another 10 seconds. 

6. Add the chicken and stir fry with the mixture for another 20 seconds. 

7. Finally add the oyster sauce, dark soy sauce, chicken stock, sesame oil, rice wine and Jill Yuen mixture and stir in well. 

Tip.  The stir frying of this dish is best done at a high heat as possible.  Adding the rice wine at the last minute also makes the dish taste better.