Popular Garlic Chicken with Green Peppers

Ingredients:

For the chicken:
Chicken fillets - 3
Garlic - 1 tsp (finely chopped)
Ginger - 2 pieces (1 1/2" each)
Vegetable oil - 6 tbsps
Cornflour - 1 tbsp
Egg white - 1
Salt - 1/2 tsp
Green peppers - 2 (medium sized) - seeded amd cut into triangular pieces
Dry sherry - 2 tbsps

For the sauce:
Vinegar -1 tbsp
Salt -1/2 tsp
Water - 2 tsps
Tomato sauce -1 tbsp
Chicken stock - 2 tbsps
Cornflour -1 tsp
Sugar - 1 tbsp

Preparation:

1. Hold each chicken fillet piece firmly and with a sharp knife inclined at a 45 degree angle, cut carefully against the grain of the meat into slices.
2. Place chicken slices in a bowl and mix well with 1/2 tsps salt and 1 tablespoon sherry. Keep aside to marinate.
3. Place all the ingredients for the sauce, except the water and the cornflour, in a small saucepan and keep stirring constantly until it reaches boiling point. Now remove the pan from the heat and keep aside.
4. Meanwhile, mix the cornflour and water in a small bowl until the mixture is smooth and does not have any lumps. Set aside.
5. Mix the chicken with the (lightly beaten) egg white, then with 1 tablespoon cornflour.
6. Heat 4 tablespoons oil in a wok and fry the chicken in batches in fairly hot oil, until the chicken pieces change color. Be sure to keep flipping the chicken pieces adequately, to prevent browning and crisping.
7. Take the chicken out and place on absorbent paper towels for the excess oil to drain out. Drain the wok and wipe with well with paper towels.
8. Heat 2 tablespoons oil in the wok, stir-fry garlic until it releases its aroma, then add the ginger and the chopped green pepper and stir fry for 2 - 3 minutes more.
9. Add the chicken, sprinkle with remaining sherry and continue to stir fry for another 2 minutes or so. If the sauce is too thin, thicken with the prepared cornflour-water mixture.
10. Serve immediately with boiled rice.

Sponsored by Easy Tours of India.