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Serves : 2

How to Make It

Step 1    

In a shallow bowl, combine the egg whites, cornstarch and 2 teaspoons of the soy sauce. Add the chicken and a pinch each of salt and pepper and turn to coat. Refrigerate for 30 minutes.

Step 2    

Cut the pickled garlic and ginger into slivers. Seed the Scotch bonnet chile pickle and finely chop. Cut the remaining pickles into bite-size pieces.

Step 3    

Set a wok over high heat. Add the vegetable oil and heat until smoking. Add the pickled garlic and ginger and stir-fry for 10 seconds. Add the chicken and stir-fry until almost cooked through, about 3 minutes. Add the tomatoes and stir-fry for 1 minute. Add the pickled vegetables and chiles, pickling liquid and the remaining 2 tablespoons of soy sauce and stir-fry for 10 seconds to blend. Season with salt and pepper and stir in the sesame oil. Serve at once with steamed rice.

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