Cut the chicken into thin slices. In a pan, add the oil and brown the garlic with the tausi and chicken, then add the chili, ginger, seasoning, salt, and soy sauce. Add 10 tablespoons of water and cook for ten minutes. Add the cornstarch diluted in cold water, stir well, and when the sauce thickens, add the spring onions cut into three-centimeter pieces. Remove from heat and serve garnished with cilantro leaves. Serve with white rice.
