This Kung Pao Chicken 宫保鸡丁was taught to me by my mom, and I really enjoyed it. Somehow, I couldn't find it in my old blog, which shows how long it's been since I've made it. Here it is, documented for future reference.
What you need: 1400g chicken thigh1 egg white1 tbsp soy sauce1 tbsp cornstarch1 tbsp oil 20 dried chilli, clean with a dry cloth and cut into small to remove seeds5 slices of young ginger2 cloves garlic, sliced2 stalk spring onion, cut into inches½ tsp red ...
