The wok is ideal for making quick but tasty dishes. Here is a lovely, spicy chicken dish with fresh mint as a counterbalance. If you grow your own mint, it is likely to be even more delicate and subtle than the shop-bought variety. Mint is probably the most widely used of all the aromatic herbs and the one most readily accessible. A touch of curry is used with the chilli bean sauce to give this dish a real kick. The chicken is velveted to preserve its juiciness and flavour. You can use the traditional oil method or, for a less fattening version, substitute water instead. The peppers provide the dish with a crunchy texture that makes a wonderful complement to the soft, tender chicken. Serve this with plain steamed rice and a salad for a quick, delicious meal.
Cut the chicken breasts into
Wash and seed the peppers and cut them into
Heat a wok or frying-pan over a high heat until it is hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white (about 2 minutes), quickly drain the chicken.
If you choose to use water instead of oil, bring the water to the boil in a pan. Remove the pan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white (about 2 minutes), quickly drain the chicken.
Wipe the wok or pan clean and re-heat until it is very hot. Then add
© 1996 Ken Hom. All rights reserved.