Please note at all times that as you keep adding ingredients they should be continuously stirred

1. Rub into the chicken 1 Tbs. corn flour, ½ Tsp. Salt and egg. Keep aside for 1 hr.
2. Cut each softened mushrooms into thin strips.
3. Mix in a bowl mushrooms, carrots, onion and capsicum. Keep aside.
4. In a highly heated wok add 2 Tbs. oil and add all the vegetables and marinated chicken. Stir-fry until the chicken becomes tender.
5. Remove from wok and drain to remove water.
6. Clean the wok and heat it for a minute. Add ½ cup water and add 1 ½ Tsp. chicken bouillon. Also, add a little salt as required.
7. Now add ginger, garlic, green chilies, and black beans and stir well.
8. Add 1 Tbs. Soya sauce + more water as required (use drained water if possible to retain the juices)
9. Mix 1 Tbs. Corn flour in little water and add into the wok. Stir until it thickens.
10. When the mixture is thick add the veggies + chicken into the wok and toss for a minute.