Cook Book Recipe

Ingredients

2-tablespoons ground turmeric
6-clove garlic, crushed
2-tablespoons soy sauce
2-tablespoons finely minced fresh ginger
¼-cup (60ml) Chinese rice wine or sherry
2-egg yolk, beaten
1-kg chicken thigh fillets cut into 2 cm cubes
½ -cup (60g plain flour
½ -cup (125g) oil
½ -cup (95g) soft brown sugar
1/3- cup (20g) chopped fresh coriander
¼ (60ml) rice vinegar

Procedure

1. Place the turmeric, two crushed garlic cloves, the ginger, soy, rice wine, egg yolks, 1-tablespon salt and 1-tablespoon white pepper in a large bowl, and mix together well. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate overnight
2. Remove any excess liquid from the chicken, add yh4 flour and toss to mix well
3. Heat a wok until very hot; add 1-tablespoon oil and swirl to coat. Add a third of the chicken and stir-fry for 4minutes, or until golden brown. Remove from the wok. Repeat this step twice with the remaining chicken. Remove and keep warm
4. Reduce the heat to medium, ad the remaining oil, brown sugar and remaining garlic. Mix together and the leave for 1-2 minutes or until the sugar caramelizes and liquefies
5. Return the chicken to the wok, and add the coriander and vinegar. Stir gently or 4 minutes, or until the chicken is cooked through and well coated with the sauce. Serve with boiled rice