This tradition staple on many a Chinese restaurant menu, is quick and simply to make … best of all it tastes delicious.
Serves – 4 People
8 boneless chicken thighs (skin on or off – your choice)
salt and pepper
4 -5 tablespoons of corn flour
3 tablespoons oil for frying
6 – 8 cloves of garlic (chopped finely – not minced)
4 spring onions (sliced into batons – finger lengths)
1 tablespoon oil
4 tablespoons rice wine or mirin
4 tablespoons of soy sauce
1 teaspoon sugar
steamed rice and some stir-fried Asian greens to serve
1. Slice the chicken thighs into long thin strips approximately 1 cm wide and place in a bowl.
2. Sprinkle with salt and pepper and massage the flesh so it distributes through all the flesh. Then add the corn flour and mix well so that the chicken meat is well dusted.
3. Heat the oil in a wok or a heavy based frypan and once hot add the chicken. You may need to cook the chicken in batches as you do not want to overcrowd the pan.
4. Lightly brown the chicken on all surfaces and until cooked, then remove to a plate and repeat with remaining meat if necessary.
5. Once all the chicken is cooked turn down the heat, add the extra oil, garlic and spring onions and cook until onion begins to soften. Make certain to continuously stir the ingredients so they do not burn.
6. Once cooked add the rice wine, soy sauce and sugar, deglazing the pan and stir for 1 minute.
7. Return the cooked chicken to the pan, stir so it becomes coated in the liquid and onion/garlic mix and warm through.
8. Serve with steamed rice and some stir-fried Asian greens. If you like you can also sprinkle the final dish with some toasted sesame seeds.
If you like you could add some finely chopped ginger to the onion and garlic whilst cooking them and even a tablespoon of honey to the sauce, so it takes on a glossy shine.