Chicken, boneless 16 small pieces Oil For deep frying For the Marinade 1 tsp. Egg 1 no. Refined flour 2 tbsps. Cornflour 1 tbsp. Ginger paste 1 tsp. White pepper ¼ tsp. For the Sauce Ginger paste ½ tsp. Garlic paste (optional) ½ tsp. Spring onions 2 nos. Capsicum(1"x1" size) 8 pieces Black pepper ½ tsp. Ajinomoto A pinch Chicken stock 1 cup Tomato sauce ¾ cup Soya sauce 1½ tbsp. Sugar 3 tbsps. Vinegar 1/3 cup Cornflour mixed with 1/4 cup water 2 ¼ tbsps. Oil 2 tbsps. Salt To taste For Garnishing Spring onion tops 6 long thin pieces

1. Combine all the ingredients under marinade and rub this marinade on the chicken pieces. Marinate for 20 minutes. 2.Heat oil in a frying pan and fry the chicken pieces until golden brown in colour and keep aside. 3.Cut the spring onions into 4 pieces each. 4.For the sauce, heat oil in a frying pan, add ginger, garlic, spring onion, capsicum, pepper, ajinomoto and salt. 5.Stir fry over a high flame for 2 minutes, then add the chicken stock, tomato sauce, soya sauce,sugar, vinegar and salt. 6.Stir and bring to a boil, add the fried chicken pieces and mix well. 7.Simmer uncovered for 2 minutes, then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. 8.Serve hot garnished with spring onion tops.