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 peppercorn
Gravy
1½ tbsp water1½ tbsp sugar1½ tbsp wine3/4 tbsp black soy sauce½ tbsp sesame oil½ tbsp light soy sauce1½ tbsp black vinegar3/4 tbsp corn starch
Method:
Remove bones and cut to cubes.
Marinate egg white. Mix well.
Then add soy sauce and cornstarch, mix well.
Mix in oil and let it chill for min ½ hour.
Heat enough oil in the wok and put in the seasoned chicken. Stir for 2 min and remove, leaving about 3 tbsp oil in the pan.
Put in the dried chilli and fry till dark.
Next add red peppercorn, ginger, garlic and fry till aromatic.
Put in the chicken and stir to mix.
Stir in the gravy mixture and stir until gravy is thickened.
Enjoy!
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