A recipe from Ken Hom’s ” Hot Wok”.
Ingredients
- 1 lb boneless skinless free range chicken thighs
- 1 tbsp groundnut oil
- 2 tsps sesame oil
- 3 tbsps finely shreddeed fresh ginger
- 2 tbsps dark soy sauce
- 2 tsps sugar
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 5 fl oz chicken stock
- 2 tbsps rice wine or dry sherry
MARINADE
- 2 tsps light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp rice wine or dry sherry
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp sesame oil
- 2 tsps cornflour
GARNISH:
- 3 tbsps finely shredded spring onions
Servings:
Instructions
- Cut the chicken into 2 " chunks. Mix all the marinade ingredients except the cornflour and pour over the chicken. Now mix in the cornflour until all the chicken pieces are thoroughly coated.
- Leave the chicken to marinate for about 30 minutes, then drain the chicken and discard the marinade.
- Heat a wok over a high heat until it is hot. Add the groundnut and sesame oils and when they are very hot add the ginger. Fry for about a minute until crispy.
- Add the chicken and stir fry for five minutes or until it begins to brown. Add the soy sauce, sugar, salt, pepper and stock and stir fry for 1 minute. Reduce the heat, then cover and simmer for 8 minutes.
- Remove the cover and boil over a highheat to reduce the sauce. When just a few tablespoons of sauce remain add the rice wine or dry sherry and stir fry for 2 minutes.
- Garnish with the spring onions and serve with rice and vegetables.
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