Baby Corn with Chicken

Remove all leaves from the hominy, rinse under cold running water and dry well. Finely chop the garlic, shallot and green onion and cut the chicken meat into thin slices. Heat the oil in a wok or possibly a large frying pan – it must be very hot but not smoking -, pour in the garlic and shallot and sauté for 4-5 minutes until golden and crisp. Pour in the pepper, salt, chicken and sugar and stir well to combine. Add the baby corn, scallions, and chicken broth, bring to a boil, and simmer gently over low heat for 8-10 min. Mix the cornstarch with a little bit of water, add to the pan and quickly thicken while stirring. Serve immediately. ++

H. Owald

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