This is a typical stir-fry, and the secret is to cook everything quickly and lightly. Chicken in particular does not do well when overcooked. Be sure to mix the cornflour thoroughly so no lumps are left. Some chefs will add the tomato into the final stir-fry, but I believe it is better to leave out and arrange the fresh tomato around the chicken and sauce just before serving.
|Sliced chicken breast||300 gm|
|Tomatoes (quartered)||4 large|
|Ginger, finely chopped||1 tbspn|
|Tomato ketchup||2 tbspns|
|Garlic, finely chopped||1 tspn|
|Shallot, finely chopped||2 tbspns|
|Rice wine or sherry||1 tbspn|
|Chilli sauce||1 tbspn|
|Sunflower oil||4 tbspns|
Slice the chicken breast into small bite-sized pieces and put aside.
In a bowl place the ketchup and cornflour, adding the water and stirring until smooth.
Heat the oil in the wok and when hot add the ginger, garlic and shallot and quickly stir-fry. After one minute add the chicken and continue quick stir-frying for another two minutes.
Reduce the heat and add the rice wine or sherry, the chilli sauce and the ketchup and cornflour mixture, stirring constantly until the mixture thickens.
Place on a large platter with the tomato quarters arranged around the outside. Serve with steamed rice.