Marinate:
360g chicken pieces
2 tsp Chinese rice wine
1 1/2 tbsp oyster sauce
1/4 tsp white pepper powder
1 egg white (beaten)
1/4 tsp salt
3 tbsp potato flour
Mix all the ingredients above and marinate for about 30mins. Double fry the chicken pieces to have crispy pieces. Keep aside.
Ingredients A
30gm butter + 1 tbsp cooking oil
2 nips chopped garlic (or more)
2 sprigs curry leaves
3 birds eye chilli or 1 green chilli, chopped
3/4 cup of evaporated milk
salt and sugar to taste
1 egg yolk
2 tbsp grated mozzarella cheese
In a wok, heat oil with butter, let the butter melt, then holding the beaten egg yolk from the top, pour bit by bit to get string effects. Then throw in the garlic, saute a bit, then curry leaves, birds eye chillies and stir vigorously. Then pour in evaporated milk and stir further in low heat. Throw in the chicken pieces and stir. Add salt and sugar to taste. Thicken the gravy with some 3/4 tsp cornstarch mix with 1 tbsp water. Finally, mix in grated cheese or you can use one slice of cheese. Stir to mix. Serve immediately while hot.
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