Dry Chicken Chilli Cantonese Style

I find it wonderful and fascinating that thanks to the Internet I am able to enjoy recipes from around the world, carrying their distinct cultures and traditions with them. Sometimes it also gets me thinking about how different things were back in my grandmother's times when you even had to grind spices in a hand mill and start afresh at every meal time before there were refrigerators or freezers. But enough of the ramblings. Basically I am an impulsive cook. I love improvising recipes with whatever I have in the pantry and have whipped up some pretty decent meals as a result thereof. I love spicy food and a regular meal of mine would have a spice level of no less than 8 or 9 and yet I toally savour the mild herbal taste of some Japanese or arabic dishes. I love recipes that use simple,everyday ingredients and try my best to substitute fresh ingredients for canned stuff. Like a whole lot of the earth's population I do not live in the US of A :) and hence do not have easy access to convenient boxed stuff by certain brands or for that matter certain varieties of cheeses and chocolates and am always on the lookout for easy substitutes. I love recipezaar's collection of recipes and would particularly like to mention the recipes of kittencal who has never failed to please with her foolproof recipes. I have actually written a poem (one of my other passions) on what cooking means to me. The little joys and wonders of cooking to me really are a lesson in life itself.