1 chicken (1-kg)
2 tablespoons light soy sauce
1 teaspoon cornflour
3 spring onions
1 red chilli pepper
4 tablespoons oil
1 tablespoon soy sauce (optional)
-Halve the chicken and bone it with a sharp knife.
-Cut the chicken into bite sized pieces, place them in a shallow bowl and sprinkle with the light soy sauce and the cornflour. Stir well.
-Cover and marinate for 30 minutes.
-Peel the carrots, trim the spring onions and cut both into thin strips.
-Cut the chilli pepper into rings.
-Heat 2 tablespoons of the oil in a wok or large frying pan and fry the chicken for 4-5 minutes, stirring continuously.
-Remove the chicken from the pan with a slotted spoon.
-Heat the remaining oil in the pan and fry the carrot , spring onion and chilli pepper for 5-6 minutes, stirring continuously.
-Return the chicken to the pan and heat through with the vegetables, stirring frequently.
-Season to taste with soy sauce if desired.
-Serve with boiled long grain rice.