RECIPE: La tze chi

This is Chinese for chicken and peppers.

Makes four servings
Breasts of 2 chickens, uncooked 2 minced garlic cloves
10 green hot peppers or to taste pepper to taste
4 tablespoons soy sauce 2 1/2 cups of water
2 teaspoons sugar (optional) 3 teaspoons liquid corn flour
2 teaspoons finely chopped ginger Dry white wine
2 thinly sliced onions
3 tablespoons chopped spring onions

METHOD

1.Boil chicken breasts in water for about 10 minutes. Remove from water, allow cool, removing skin, and cutting into small pieces.

2.Clean peppers and cut into small pieces (about the size of a 25-cent piece). Boil for 4 minutes, rinse in cold water, and drain.

3.Place peppers in a hot skillet well greased with peanut oil (or salad oil) as well as the garlic, ginger and the sliced onions. Cook for 2 minutes. Add chicken, pepper and water and soy sauce.

Cover and cook for about 6 minutes at a boil. Add cornstarch paste and the white wine and stir constantly and cook for 2 minutes more just before serving, taste and correct seasoning.