Szechuan Chilli Chicken
If you like chicken this is sure to become a favourite.

Ingredients 340g / 3 quarters LB breast meat, cooked 5g/ 1 tsp. salt 1 egg white 75ml/ 5 tbsp. oil 1 and half tbsp. cornflower 2 slices of ginger root 2 small dried chilli peppers 2 green or red peppers 2 fresh chilli peppers 30ml/ 2 tbsp. soy sauce 30ml/ 2 tbsp. wine vinegar 5g/3oz/ half cup split yellow lentils

STEP ONE Cut the chicken into bite- sized pieces. Add the salt, egg white, 1 tbsp. oil and cornflour. Mix and rub these evenly over the chicken pieces to form a thin coating. STEP TWO Chop the ginger and dried chilli. Cut the peppers into bite-sized pieces. STEP THREE Heat the remaining oil in a wok. Add the ginger and chilli peppers stir-fry for 1 minute STEP FOUR Add the chicken pieces, separating them while stirring. Add the pepper, soy sauce and vinegar; fry for a further 2 minutes. STEP FIVE Serve immediately with rice

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