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| 7 x ca. 30 g | Chicken breasts and thighs |
| 2 Esslöffel | Cornstarch (cornflour) dissolved in |
| 2 Esslöffel | water |
| 1/8 Teelöffel | Salt |
| 2 Teelöffel | Rice wine |
| 1 1/2 Teelöffel | soy sauce |
| 1 Tasse | High stock |
| 1 Teelöffel | sesame oil |
| 5 | Water water chestnuts |
| 1 | Hot red chili (chilli) pepper |
| 1/2 Tasse | vegetable oil |
| 1 Teelöffel | ginger sliced |
| 2 Teelöffel | Scallions; chopped chopped |
| 1 Teelöffel | garlic sliced |
| 1/8 Teelöffel | rice vinegar |
| 1/8 Teelöffel | Msg |
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1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with 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. Set aside. 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 225, 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.
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