Ingredients:

• 1 Egg
• 1/2 cup – Corn flour
• 2 cups – boneless chicken, cut into strips
• 1/4 cup – refined oil
• 2 baby corns, sliced
• 1/4 cup – sliced Celery
• 1/4 cup – diced Capsicum
• 1/4 cup – Bean sprouts
• 1/2 cup – Bamboo shoots
• 6 button Mushrooms
• 1 tbsp. – soya bean sauce
• 1 cup – Chicken stock
• 1 tbsp. – Corn flour
• 1/4cup – of water

Method:

1. Beat the egg with 2 tbsp. of water in a bowl. Dip the chicken pieces first in egg, then roll in corn flour.
2. Heat oil in a non-stick skillet till smoking. Drop the chicken, a few pieces at a time and fry until golden. Remove.
3. Remove all but 2 tbsp. of the oil and put in the vegetables. Stir fry on high heat for 2 mins.
4. Add the soyabean sauce and stock. Bring to a boil, cover and simmer for a couple of mins. more or until the vegetables are crisp and tender.
5. Combine 1 tbsp. of corn flour with water and stir into the boiling vegetables. Cook, stirring constantly, until the sauce thickens and bubbles for 2 mins. Then, add the fried chicken pieces.
6. Serve with rice and a sauce of green chillies in vinegar.