1 tablespoon vegetable oil
2 scallions, chopped
1 tablespoon chopped celery
1 tablespoon chopped carrot
1 small clove garlic, crushed
1 tablespoon dry red wine
2 cups rich brown beef, veal or chicken stock, hot
1 tablespoon toasted instant flour (recommended: Wondra)
1 tablespoon butter
1 tablespoon tomato paste
A sachet d'epices containing: 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn
1 liter vegetable or canola oil (if deep-frying)
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon garlic powder
2/3 cup all-purpose flour (if deep-frying)
6 boneless chicken breasts, cut into chunks
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