This dish, apparently named after a Hunanese general from the Qing dynasty, is one of my favourites from Ching's Fast Food. It's a regular on the menu.
Serves 2-4
2 skinless chicken breasts cut into 1.5 cm cubes
salt and pepper
1 tbsp cornflour
1 tbsp groundnut oil
1 clove garlic, crushed
4 dried red chillies or use crushed chillies to taste
1 tbsp chinese rice wine or dry sherry
4 spring onions, cut into 2.5 cm lengths
Sauce:
1 tbsp yellow bean sauce
1 tbsp lght soy sauce
1 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp light soft brown sugar or runny honey
1 tsp dark soy sauce
Put the chicken cubes into a bowl and season with the salt and pepper. Sprinkle the cornflour on and mix well.
Mix the sauce ingredients together in a separate bowl.
Heat a wok over high heat and when it is hot add the oil. Add the garlic and dried chillies (or crushed ones) annd fry for a few seconds before adding the chicken pieces. Stir fry for 2 minutes.
As the chicken starts to turn opaque, add the rice wine or sherry. Cook for another 2 minutes then pour in the sauce and bring to the boil.
Cook the chicken in the sauce for a further 2 minutes or until it is cooked through and the sauce has reduced and thickened. Add the spring onions and cook for about 1 minute before serving.
