12 ounces Chicken thigh, boned,skinned
Egg white, lightly beaten
2 teaspoons Cornflour paste
1 Green pepper, cored, seeded
4 tablespoons Vegetable oil
1 Spring onion cut into short sections
Few small pieces of fresh root ginger, peeled
1 teaspoon Chili bean paste
1 tablespoon Dry sherry
4 ounces Roasted cashew nuts
Few drops sesame oil
Cut the chicken meat into small cubes, each about the size of a sugar lump.
Cut the green pepper into cubes about the same size as the chicken.
Heat oil in a preheated wok. Stir fry the chicken cubes for about 1 minute, or until the color changes. Remove from the wok with a slotted spoon and keep warm. Add the green pepper, chillies, spring onion and ginger and stir fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chili bean paste and sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.