Spicy Chinese Chicken Quick Fix

How I tore a tendon in my hip I still don’t really know, but boy, it has been a challenge. Coming up to seven months and not much relief was really enough.  When an eminent Professor of orthopaedics at St. Vincent’s hospital here in Sydney suggested PRP injections, I was curious,  He had skirted the dreaded word ‘operation’, so I was gratefully anxious to hear more about this alternative.

Thursday was a funny old day.  I was anxious about the procedure on Friday.  Also, we were waiting to hear news from the West Coast, which meant a huge deal to someone dear. C was in the throes of an important test.  And I had just had more health info which I really could have done without.

I got home late int the evening, anxious and pretty wound up.  I walked into the house, and called. News from the West Coast was excellent-fabulous! Time to cook dinner.

I pulled out the free range chicken tenderloin and knew already what to make with them.  Charmaine Solomon’s cook book was  on the kitchen counter, turned to the ‘China’ section. Comfort food for the end of a stressful day. Dried red chillies, spring onions, lots of ginger and garlic. Mmmm. Here’s my slightly adapted version:


  • 500g chicken tenderloin
  • 4 tablespoons corn flour or rice flour
  • 1 teaspoon salt
  • 1/2 teaspoon five spice powder
  • 1/2 cup chicken stock or water
  • 2 teaspoons brown sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white vinegar
  • 2 teaspoons Chinese wine or dry sherry
  • 1 teaspoon black pepper
  • 2 teaspoons corn flour
  • 1 tablespoon water
  • 1/2 cup oil for frying
  • 3 to 4 dried red chillies
  • 2 cloves garlic, chopped
  • 2 teaspoons finely chopped fresh ginger
  • 4 fresh spring onions, chopped in 5 cm lengths


  1. Mix chicken pieces with five spice powder, salt and pepper, and toss in the 4 tablespoons of corn flour. Set aside.
  2. In a small bowl, mix together the stock, vinegar, sherry/wine, sesame oil and soy.
  3. In a hot wok or large saucepan, fry batches of the chicken till golden, and set aide to drain on kitchen paper.
  4. Add a little more oil to the pan once the chicken is all cooked, and toss in the garlic and ginger till it is fragrant and golden.
  5. Add the chillies. the spring onion and the chicken, and stir well.
  6. Add the stock or water, and the 2 teaspoons of corn flour.
  7. Stir well, the sauce will begin to thicken.
  8. Continue stirring, and add the mixture of sauces. Bring to the boil, reduce heat and give it another thorough stir before taking it off the heat.
  9. Serve hot with steamed rice and a green vegetable……. delicious!

I’ve been so lucky to be cared for by MB and Little C, good friends (picking me up from hospital) and bringing care packages of yummy food.


This week-end, my sore leg is getting better quickly, helped by distractions like another visit from little Lulu dog- how cute can a Kelpie puppy be?

I know if you were here, you’d make me a batch of some of your now famous cookies, Miss B.  Meanwhile, thanks for all your kind messages. xoxo