辣子鸡丁--lï¿½ zǐ jī dīng
5 water chestnuts
7 oz (200 g) chicken breasts and thighs
1 hot red chili (chilli) pepper
2 tsp cornstarch (cornflour),dissolved in 2 tsp water
1/2 cup (100 ml) vegetable oil
1 tsp ginger slices
1/8 tsp salt,or to taste
2 tsp scallions,chopped
2 tsp rice wine
1 tsp garlic slices
1.5 tsp soy sauce
1/8 tsp rice vinegar
1 cup high stock
1/8 tsp MSG
1 tsp sesame oil
1.shin,bone,and dice the chicken.blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp of the rice wine. add the chicken and stir to coat well.set aside.
2.In another bowl,mix the soy sauce,the remaining 1 tsp rice wine,the stock,the other 1 tbsp of cornstarch,MSG and the sesame oil into a sauce.Peel and dice the water chestnuts.Seed the chili pepper and chop finely.Set aside.
3.Heat the oil in a wok over high heat to 225ï¿½F（110ï¿½C）,or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil.Add the chicken and chili pepper and stir-fry until the chicken turns red.
4.Add the ginger,water chestnuts,scallions and garlic,and fry until fragrant.Stir in the sauce and sprinkle with the vinegar.Stir-fry about 30 seconds,Remove,and serve.