Ming Black Chicken

Ingredients

A1: 500 gms shredded chicken (recipe can be made with lamb as well)
A2: 5 tbsp soy sauce (Use thick and dark variety rather than the Kokkoman liquid style. Recommend Pearl River Bridge - Golden Label Mushroom flavoured Superior Dark Soy Sauce; Manufactured by Guangdong Foodstuffs I/E (Group) Corp)
A3: 1.5 tbsp corn starch
A4: 1 tsp sugar
A5. 2 tsp (heaped) haldi (turmeric)
A6. 0.5 tsp (flat) red chilli powder
A7. 1 tsp jeera powder (cumin powder)

B1: 5 tbsp sunflower oil
B2: 5 to 10 green chillies cut lengthwise
B3: 4 cloves of garlic chopped
B4. 0.25 tbsp finely diced ginger
B5. 2 medium sized onions finely chopped

C1: OPTIONAL: Mushroom or Capsicum/Green Pepper; but will have to increase oil quantity
NOTE: Do not add any salt as Soy Sauce is normally salty.

Method

1. A items: (10 minutes)
Mix all A ingredients and marinate for 10 minutes while preparing the items in B & C.

2. B items (1 min)
In a large pan, heat oil until it smokes.
Add chilli, garlic, ginger and onion.
Stir for a few seconds (just to flavour the oil without burning)

3. C items (10-15 minutes)
Add the marinated chicken/lamb; Stir.
Maintain heat and stir to avoid lamb/chicken releasing water; they should fry.
Stir for 10 minutes – lightly; check chicken lamb is cooked (chewy - not over cooked).

4. Serving Instructions
Serve with a bowl of hot steamed rice.