Lat Jiu Kai Hom (Chicken breasts with capsicums)

Chicken is abundant in most countries especially in asia and it can be prepared in a number of ways. Today, we will be preparing lat jiu kai hom a fried chicken dish served with stir fried vegetabes. The chicken will be fried separate from the bell peppers but this doesn't really keep their flavors from merging in the end! There won't be any heat from the vegetables and sauce but it will gain a hint of sweetness from the bell peppers! It's really an interesting and very doable dish so give it a try!

Ingredients:

4 pcs.      Chicken breast fillets

2 pcs.      Egg whites

1.5 tbsp. Chinese wine

2 tsp.      Dark soy sauce

1 tsp.      Sugar

½ tsp.     Salt

½ tsp.     Freshly ground black ground pepper

75 ml.     Vegetable oil

1 pc.       Small red and green bell pepper

2 tsp.      Finely chopped ginger

1 tsp.      Finely chopped garlic

1 tbsp.    Light soy sauce

1 tbsp.    Oyster sauce

75 ml.     Chicken stock

2 tsp.      Corn flour

Procedure:

1.)     Flatten the chicken lightly and keep in a shallow dish. Beat the egg whites with half the wine, soy sauce, sugar, salt, and pepper. Pour over the chicken and turn to coat them evenly. Set aside for thirty minutes.

2.)     Heat half the oil in a wok and fry the chicken for 2-3 minutes on each side. Remove and keep in a serving dish to keep warm.

3.)     Add the remaining oil to the wok and stir fry the peppers for 2 minutes. Remove and arrange on top of the chicken. Add the remaining oil and stir fry the ginger and garlic for 2 minutes. Add the oyster sauce, stock, and remaining wine and bring to a boil.

4.)     Lower the heat and allow to simmer for 2 minutes. Mix the corn flour with a small quantity of cold water and add to the sauce. Stir for a further minute for sauce to thicken slightly, then pour around the chicken and serve immediately.