Crispy spinach with chicken & Chococlate chip shortbread

200 g spinach , washed thoroughly , drained and shredded
Oil for frying
150 chicken , diced
3 g ginger , minced
6 g garlic, minced
5 g corn flour
10 g onions
2 g red chillies
2 g green chillies
Salt to taste

Sugar to taste
7 red cherries, quartered

Marinate the diced chicken with a little salt , sugar and cornflour for five minutes.

Heat some oil in a pan and saute the ginger and garlic. Continue to stir - fry for a minute.Add the chicken seasoned with salt and sugar, and stir - fry for another three - to four minutes. Add a little water at intervals and cook till the chicken is done. Set aside.

Heat some oil and fry the spinach till crisp and aside. Heat the remaining oil in a wok and saute the onions, red chillies and green chillies.

Add the spinach and toss well. Season. Add the cooked chicken.

Mix in the cherries , toss well, and serve.

115 g plain flour
55 g corn flour
40 g plain chocolate chips
55 g castor sugar
115 g butter, diced , plus extra for greasing

Sift the flour and corn flour into a large mixing bowl . Stir in sugar , then add the butter , rub it in until the mixture starts to bind together ; turn into a greased 23 cm tart tin and press evenly over the base. Prick the surface with a fork. Sprinkle with the chocolate chips and press them lightly into the surface. Bake the shortbread in a preheated oven at 160 * C or 325 * F for 35 - 40 minutes or until cooked but not browned. Mark into 8 portions with a sharp knife. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.