Chinese Chicken

Ingredients

2 kg chicken; thin sliced pieces
3 pods, garlic; cut into long thin pieces
1 ¹⁄₂” ginger; cut into long thin pieces
4 bell peppers/capsicums (one of each of the colours: red, yellow, orange & green); cut into long and thick pieces
1 can button mushrooms (optional)
2 onions, large; diced and separated into petals
1 bunch scallion (spring onion); diced
3-4 green chillies; diced
1 tbsp ginger and garlic paste
6 tbsps oil

Whole Spices

4 cloves
3 cinnamon sticks; small
4 black pepper corns
2-3 red chillies; whole

Sauces

2 tbsp Worcestershire sauce
2 tbsp chilly sauce
1 tbsp soy Sauce
1 tbsp oyster sauce

Method:

Marinade the chicken with ginger and garlic paste, turmeric powder and lemon juice and refrigerate for a couple of hours.

Keep a wok on a high flame and add oil. When the oil is slightly hot, add the whole spices and marinaded chicken and stir till the chicken is cooked (golden brown). Remove from the wok and keep aside.

In the same oil, add green chillies, ginger and garlic and onion petals. When the onions have turned slightly transparent, add the fried chicken and all the sauces keeping the flame high during this time.

Finally add the coloured peppers and stir well. Cover the dish for 5 minutes. Garnish with scallion before serving.