Ningtsus kycklingwok
| 600 g | Chicken fillet |
| 1 tsp. | salt |
| 1 tbsp. | potato flour |
| 3 | carrots |
| 1 small | leek |
| 1/4 | cabbage |
| 2 cloves | garlic |
| 2 tbsp. | finely chopped ginger |
| 2 slices | ginger |
| 1/2 | finely chopped onion |
| 50 ml | chicken broth |
| 2 tbsp. | Chinese soy sause |
| 1 tbsp. | sugar |
| 1 tbsp. | sherry |
| 2 tpsp. | teriyaki sauce |
| 50 ml | oil |
| 1/2 tbsp. | sesame oil |
Cut the chicken into small pieces. Mix the chicken with salt and potato flour and put it in the fridge for 1-2 hours.
Chop the carrots, cabbage, half the leek and the garlic.
Heat up some oil in a wok pan and add the chicken. Add the leek (save some for garnish), garlic, onion and ginger. Let it fry for 2-3 minutes while stirring. Add soy sauce and sugar while stirring. Pour chicken broth and Sherry into the pan. Let it simmer for 2 minutes while stirring. Finally you add teriyaki sauce and sesame oil.
Take another pan and let the slices of ginger give taste to some oil. Remove the ginger and add the chopped vegetables. Add salt and just a little sugar.
Serve with noodles or rice and let your guests drizzle some sichuan oil for the final touch!