A delicious Chinese soy and garlic stir fry from Gok Wan’s ” Gok cooks Chinese”.
Ingredients
- 2 tbsp potato flour or cornflour
- Salt and ground white pepper
- 4 boneless and skinless chicken thighs cut into bite-size pieces
- groundnut oil to shallow fry
- 4 cloves of garlic peeled and sliced
- 3 spring onions cut into batons
- 2 tbsp Shaoxing rice wine or dry sherry
- 1-2 tbsp soy sauce
- pinch Aof caster sugar
Servings:
Instructions
- Put the potato flour into a shallow bowl and season generously with salt and pepper. Dust the chicken pieces in the flour, shaking off any excess, then set aside.
- Heat a wok over a high heat and add the oil. Once hot, add the chicken pieces and shallow fry (in batches if necessary) for 3-4 minutes, or until golden and slightly crisp on the outside and cooked through in the middle.
- Remove from the wok with a slotted spoon and drain on kitchen paper, then set aside. Clean out the wok.
- Add a dash of oil to the clean wok and heat over a medium to high heat. Add the garlic and spring onions and stir-fry for 1-2 minutes, or until the garlic is tender and aromatic.
- Add the Shaoxing rice wine, soy sauce, sugar and a pinch of pepper. Heat through and taste, adjusting the seasoning as necessary.
- Put the chicken back into the pan and stir it into the sauce, mixing it well with the garlic and spring onions.
- Taste, add a little more soy or seasoning if needed, and serve.
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