Ingredients

350-450 g (3/4-1 lb) chicken breast
5 ml (1 teaspoon) salt
22 ml (1 1/2 tablespoons) corn flour
1/2 egg, beaten
75-90 ml (5-6 tablespoons) lard (use oil if not available)

Sauce:

22 ml (1 1/2 tablespoons) Soy sauce
30 ml (2 tablespoons) tomato puree
30 ml (2 tablespoons) tangerine juice
22 ml (1 1/2 tablespoons) dry sherry
30 ml (2 tablespoons) sugar cane juice (or 15ml (3 teaspoons sugar)

** Free Chinese Recipes **

Method:

Cut the chicken meat into small thin slices. Rub these with salt and corn flour and wet them with the beaten egg. Mix the ingredients for the sauce in a bowl until well blended.

Heat the lard in a frying pan over a high heat. Add the chicken slice by slice, spreading the pieces evenly over the pan. Turn them over after 1 minute, and shallow-fry for a further minute.

Remove them with a perforated spoon. Pour away all excess fat from the pan. Add the sauce ingredients from the bowl, and return the pan to the heat.

Stir the sauce until it starts to boil. Return the chicken to the pan. Stir-fry for 1 minute, and arrange on a well-heated dish to be eaten immediately.