2 Chicken Breasts / Red Onion / Red Pepper / Spring Onions / Bean Sprouts / Turmeric / Chilli Powder / Curry Powder / Ground Coriander / Rice Wine / Pak Choi / 2 Star Anise /  Root Ginger / Soy Sauce / Salt / White Pepper / Groundnut Oil

SHREAD pak choi and 2-3 spring onions

PEEL and slice ginger

BOIL pan of water 

THROW in shredded leaves, onions and ginger

POUR in a tablespoon of soy

TURN up the heat and bring to the boil again

TURN down when boiling and simmer for 25 minutes

ADD 1/2 tsp chili powder, 1/2 tsp coriander & 1/2 tsp curry powder to bowl

CHUCK in a tablespoon of rice wine and 1 teaspoon ground turmeric

SET aside

SLICE onion, deseed red pepper and cut into strips

CUT another 2-3 spring onions into inch long chunks

REMOVE  chicken from water and leave to cool

CUT into chunks when cool enough to handle

THROW chicken into spice mix and stir to marinade

ADD tablespoon of oil into hot wok

WHEN smoking throw in red onion

STIR fry for two mins

ADD the chicken, then red pepper, spring onions and bean sprouts.

STIR for another minute

SEASON with soy and white pepper

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