Fujian Chicken

A delicate and colorful recipe, originating from the province of Fujian, situated in the south-east of China.

Ingredients
300 g chicken breast, without skin or bones, finely sliced
1 teaspoon of salt
½ egg white, easily battered
1 tablespoon of starch, mixed with 1 teaspoon of water
300 ml Riso Scotti Rice Oil, for frying
2 cm ginger piece, cut julienne
½ red capsicum, sliced
½ green capsicum, sliced
½ yellow capsicum, sliced
1 green chili pepper, without seeds and cut julienne
1 red chili pepper, without seeds and cut julienne
2 green onions, cut into pieces of 5 cm long and then julienne
100 g bean buds
½ teaspoon of brown sugar
½ teaspoon of rice wine
½ brown sesame oil
1 cup of Riso Scotti Wild Rice, boiled
A few coriander (or parsley) leaves, for garnishing

Instructions
In a bowl, combine the meat with a part of the salt, egg white and the starch mixture, in this particular order.
Heat the wok well. Add the oil and heat it well. Deep fry the meat for 3-4 minutes, until its color has changed and it is almost done. Remove the meat and remove the excess oil using paper towels.
Keep only 2 teaspoons of oil in the wok. Add the capsicum and chili peppers and stir fry for 1 minute. Add the green onion and ginger and stir fry for 30 seconds, until the ingredients start to smell.
Put the meat back into the wok and stir well. Add the rest of the salt, bean buds, sugar and wine. Cook the ingredients for 1 minute, adding a little bit of water, if necessary. Sprinkle the mixture with sesame oil and serve the meat while stir hot, aside boiled rice.

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