Actually I want to start this post off with a Happy Chinese New Year to the Chinese community. It is also Black History month which celebrates notible African Americans and their various deeds as being the makers of history. There are also a lot of Chinese Restuarants everywhere including in the African American areas of the big cities all across USA.
It goes to show everyone loves Chinese food. China Also had a turbulent history. they were invaded so many times and a lot of people died building the Great Wall of China which kept out the Mongol invaders. Then they were invaded by the Japanese during WWII. The chinese are very hard working people. They came here to USA to help build the railroads along with the African Americans.
This recipe is entirely my creation. First I ground my spices from this recipe here. I added 1/4 cup of peanut oil, 1 drop each of sesame oil, chili oil to a wok on high heat and Chinese five spice powder from my recipe after the oil gets hot. Add 1 kg or 1 lb of chicken on the bone and with skin on is perfered to my liking but if you wish you can use the boneless chicken breast too. Cook this chicken until it is done on low heat for 20 minutes.
After the chicken is done add 3 dashes each of maggi or knorr aroma, tamari or soy sauce, 1 pinch of pink salt, 1 tsp of rice vinegar, 1 bunch of green onions, 5 cloves of garlic, 1 small piece of ginger washed and peeled. Crush garlic and ginger in mortar and pestle. Let this cook for another 3 minutes. Add 1/4 cup of water and 3 tbs of cornstarch to make a slurry making sure there are no lumps. Add 3 more cups of water and stir until it thickens a little to make a gravy.
The optional is with fried chinese vegetables of choice and or 1 egg scrambled. This is served over rice or noodles.
Enjoy.
