I planted a cow horn chili plant last spring and it was obviously a late bloomer, it started flowering very much at the end of summer, and didn't give me as many chilies as I may wish for to make chili pickle.

It is also way too cold to make Indian pickle now, as it needs long hours of sunshine to dry up chilies, one crucial factor in the pickling process.

Anyways, one can never have too many chili at home,especially fresh crunchy green chili... I made it with good old shredded chicken breast, it's delicious and quick!

材料：

3-4 根 牛角椒 （去籽，切丝）

200 克 或 一块 鸡胸肉 （切丝）

1 小勺 葱花 optional

1/2 小勺 姜蒜蓉

调味：

1/2 小勺 蚝油 optional

1 小勺 酱油

 

鸡肉丝腌料：

少许胡椒粉

1 小勺 料酒

1/4 小勺 盐

几滴 麻油

1 小勺 粟米粉

Ingredients：
3-4 Cow horn chili （seeded, shred）
200 gm or 1 piece of Chicken breast （Shredded）
1 tsp chopped spring onion optional
1/2 tsp Ginger Garlic Paste

Seasoning：
1/2 tsp Oyster sauce optional
1 tsp Soy Sauce

For Marinates：
a pinch of pepper powder
1 tsp Cooking wine
1/4 tsp Salt
Few drops of sesame oil
1 tsp Corn starch

1.先把鸡肉和辣椒切丝，鸡肉加入腌料腌10-20分钟。准备葱花，姜蒜蓉。

2. 锅里下2大勺油，油热之后把辣椒丝加入稍微翻翻，盛出备用。这个做法可以保持辣椒丝的翠绿。

3. 用锅里剩下的油把葱花和姜蒜蓉炒香，倒入鸡肉丝，大火炒散。

4. 加入调味料，翻炒均匀，倒入辣椒丝，再稍微翻炒。就好了。

下饭过粥两相宜的青椒鸡肉丝。

1. Sliced and shred chili and chicken, marinate the chicken for 10-20 minutes. Minced the ginger, garlic and spring onion.

2. In a cooking pan/wok, add 2 tbsp of vegetable oil, heat it up and give the shredded chili a super fast stir,  like 30 seconds or so, drained, and keep it aside. This will keep the crunchiness and green color of chili.

3. Stir fry ginger, garlic and spring onion in the remaining oil in the cooking pan, when it is fragrant, stir in the marinated chicken, give it a good stir to break it into individual pieces.

4. Add seasoning and shredded chili, stir well, and it's done.

I like it with rice and congee both... it could be a good side dish to go with some gravy too!