Ingredients
270 grams skinless chicken breast
250 milliliters chicken stock
3 grams dried red chilli pepper
25 grams red chilli pepper
3 cloves garlic
85 grams red onion
20 grams scallion
10 grams ginger
1 tablespoon oil
1/2 pinch white pepper powder
1 pinch rock salt
1/2 tablespoon soy sauce
1 tablespoon rice wine
1.5 tablespoons tapioca flour
1 tablespoon oil
1 tablespoon thick soy sauce
1 tablespoon black vinegar
2 tablespoons mirin
1/2 pinch white pepper powder
1 pinch rock salt
2 tablespoons tapioca flour
2.5 tablespoons water
Preparation
Cut chicken into 2cm cube. Add ingredients to marinate. Mix well with tapioca flour. Oil added at last. Let it marinate for 20 minutes.
Cut scallion, ginger, red chilli pepper and dried chilli pepper into 4cm strips. Coarsely chop garlic and onions.
Add thick soy sauce, vinegar, mirin, pepper powder and salt to chicken stock and mix well.
Mix tapioca flour to water and set aside.
When water boil, steam chicken and red chilli pepper for ten minutes.
Meanwhile, heat a tbsp of oil in pot. Sauté garlic, ginger and dried chilli pepper until its’ flavours comes out.
Fried onion just to coat it with oil.
Add in white part of scallion and stir for a few seconds.
Add sauce. Bring it to boil with medium heat. Turn heat down a bit and let it boil for a minute.
Add sugar to taste.
Stir tapioca and water with a spoon. Add it slowly and accordingly while stirring with spatula until the consistency needed.
Serves the chicken cube with sauce on top.
