Heat oil in a wok and add chicken cut into thin strips.

Cook on high flame until the chicken is fully cooked and no moisture remains in the oil.

Take out and to the same oil, add ginger paste, garlic paste and green chilies.

Sauté for a minute until fragrant and add chicken cubes, white pepper powder and water.

Let it come to a boil and check if it needs salt (chicken cubes already contain salt).

Cover the wok with a lid, turn the flame to medium and let it boil for 10 minutes until all the chilies become soft.

Now use a strainer to remove chilies and gg paste.

The chili water should be clear at this stage.

Add the chicken pieces and again bring to a boil.

Mix cornflour in water and add to the gravy. Mix and see if more corn flour slurry is needed.

Lastly add sliced green chilies and chopped spring onions.

Enjoy with boiled rice or Chinese rice.