This is not an authentic Japanese recipe. It’s something I knocked up on the spur of the moment for a dinner party and has proved popular. My friend has repeatedly asked me for the recipe and then forgotten it or lost it, so I am recording it here. I think this is right, but please feel free to leave comments. Serves 4.
2 chicken breasts, cut into 3/4″ cubes
oil for frying
1–2 fresh thai red chillies, thinly sliced
2–3 spring onions (scallions), chopped
1 litre water
tamari (or dark soy sauce)
Heat the oil in a wok and stir fry the chicken pieces over a high heat for 5 minutes. Reduce the heat and add the chillies and spring onions. Stir fry for 2–3 minutes. Add the water, add tamari and wasabi to taste (it should have a delayed kick to it). Bring to the boil and simmer for 5 minutes.