• Whole chicken leg (200 g)
  • Chinese lettuce (wo suan), stem (50 g)- broccoli stem may be a good substitute
  • Ginger (5 g)
  • Garlic (5 g)
  • Scallion (20 g)
  • Oil (60 g)

For sauce:

  • Salt (3 g)*
  • Pickled red chilies (20 g)*teacher lee
  • Soy sauce (10 g)*
  • Vinegar (10 g)*
  • Cooking wine (5 g)*
  • Sugar (2 g)*
  • Gourmet powder (2 g)*

* Amounts are estimates



  1. Debone chicken leg.
  2. Cut chicken into uniform 2 cm cubes.
  3. Just before cooking, marinate chicken in salt, cooking wine, dark soy sauce and wet starch.

Vegetable and Seasonings

  1. Peel lettuce stem. Cut into cubes slightly smaller than chicken cubes. (Vegetables are usually cut into smaller pieces than meats.) Sprinkle a small amount of salt over lettuce cubes. (This will draw some moisture out of the lettuce.) Drain just before cooking.
  2. Cut ginger into small cubes.
  3. Thinly slice garlic.
  4. Cut scallion into small cubes.
  5. Remove stem and seeds from pickled red chilies. Mince chilies into a fine paste.


  1. In a small bowl, combine salt, sugar, vinegar, gourmet powder, soy sauce and wet starch for sauce. Set aside.


  1. Season wok.
  2. Pour oil into seasoned wok. When oil is about 160ยบ (it should be smoking), remove from heat and add chicken with marinade.
  3. Return to heat and slowly stir. (Stirring slowly ensures that the chicken is fried, not steamed.)
  4. Add minced pickled chilies. Stir.
  5. When chilies are fragrant and oil is red, add garlic, ginger and lettuce stem. Stir.
  6. When garlic and ginger are fragrant, pour sauce over ingredients. Stir slowly.
  7. When sauce is thickened, remove from heat and serve.

  • Are the corners of the chicken cubes rounded?
  • Is the oil shiny?
  • Does the oil spread on the plate separate from the sauce?


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