• 600 g chicken
• 1 cup water
• 3 tbsp corn oil
• 3 fresh green chili, sliced
• 1 1/2 tsp corn flour with 2 tbsp water
• 2 tbsp soy sauce
• 1 tbsp ginger wine, optional

• 1/2 tsp sesame oil
• salt and sugar to taste
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• 1 tbsp corn oil
• 4 pips garlic, chopped
• 3 shallots, chopped
• 20 g young ginger, chopped
• 1 tbsp chili sauce
• 3 red chili, sliced

1. Marinate chicken with seasoning sauce (B), let stand
   30 minutes. Drain and keep the sauce aside.
2. Heat wok, add 3 tbsp corn oil. Fry chicken till golden yellow.
   Drain and keep 2 tbsp of the drained oil. (5 minutes).
3. With this drained oil, stir fry garlic, shallots and ginger till
   light brown. Add the drained marinate sauce, water and
   chili sauce, bring to boil. (2 minutes).
4. Add in chicken, thicken with corn flour, cook 1 minute, dish out.
5. Serve hot with rice.

sssSSH....Grandma said: Use corn flour as a tenderizer and 'smoother'  for meat, without creating health hazards. If you observe in detail, you might be able to notice the shiny chicken pieces. The corn flour is working well. Even the capsicum strips are fresh and crisp.