Chicken with Pepper

Ingredients:
300 g chicken meat
75 g kale leaves
¾ tsp peppercorn powder
A few slice ginger
A few slice carrot
2 sprigs spring onion
2 tsps wine

Seasoning:
1/8 tsp salt
2 tsps light soy sauce
½ tsp caltrop starch
1 tbsp egg white
dash of sesame oil
dash of pepper
1 tbsp oil

Sauce:
¼ salt
¼ tsp sugar
½ tsp caltrop starch
½ tsp light soy sauce
2 tbsps water
dash of sesame oil

Directions:
Wash, pat dry and shred chicken meat. Marinate with seasoning for 30 minutes. Sauté in warm oil, dish up.
Wash, drain and shred vegetable. Deep fry over low heat until crispy. Drain and place on side of dish. Wash and section spring onion.
Sauté ginger and spring onion with ½ tbsp of oil. Return chicken meat. Sizzle in wine. Add sauce and carrot. Mix well. Sprinkle peppercorn powder. Stir well and dish up. Serve.