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Chung Tong Gai
Chicken in spicy sauce

300 gr chicken thights
1/2 tbsp Shaoxing wine
1/4 tsp salt
4 tbsp maizena / cornstarch
6 cm jahe/ginger
1 cloves of garlic
5 dried peppers
2 spring onion, white portion
2 tbsp oil

Ingredients sauce:
3 tbsp chinese rice vinegar
2 1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tsp hoisin sauce
1 tbsp palm sugar
1/2 tbsp Shaozing wine
1 tbsp maizena / conrstarch
60 ml of water

Mix the ingredients for the sauce well and set aside. Cut the meat into pieces and marinate it with the wine and salt for at least 15 minutes. Mix the chicken with the maizena. Heat in a pan of sufficient oil and cook / deep-fry the meat until golden brown. Spoon out of the pan and drain.
Grate de jahe and chop the garlic finely. Cut the spring onion into thin strips. Heat in a pan 2 tablespoons of oil and fry the jahe, garlic and peppers for 2 minutes. Add the sauce and bring to the boil. When the sauce thickens, add the chicken and mix well. Then add the spring onion and mix well. Serve.

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