Prep time: 10 mins Cooking time: 10 mins
Serves: 4-5
Chinese chicken dish that is soft comforting and better than any take-away you have ever tasted. It's easy to prepare wich lots of delicate flavour. Serve with rice. You can pair it with Sichuan aubergine as a side dish.
Marinade:
1 lb chicken boneless thighs (or chicken breast) cut into bite-sized pieces
2 Tbsp Shaoxing wine
2 Tbsp soy sauce
5 Tbsp cornstarch
60 ml vegetable oil
Sauce:
3 garlic cloves, minced
1" ginger, minced
bunch of asparagus (or beans, or shredded broccoli), but into 2" pieces
100 ml vegetable stock
2 Tbsp soy sauce
1 lemon, juice only
2 Tbsp soft dark sugar
2 Tbsp maple syrup (or honey, or agave)
2 tsp cornstarch
salt & pepper
sesame seeds, to decorate (optional)
1. Marinate the chicken: mix soy sauce and Shaoxing wine and add chicken. Cover the chicken pieces with cornstarch and let it saturate in it. Let it sit for 10-20 mins.
2. Mix all the sauce ingredients and mix.
3. Heat the vegetable oil in a wok. Start adding chicken, in batches if necessary, cook and put on a paper towel on a plate.
4. Pour the excess of oil from the wok to leave about 1 tsp. Put the wok back on the heat. Add minced garlic and ginger and cook until fragrant (about 30 secs). Add asparagus (or another vegetable of your choice), cook for 1 mins. Add sauce and stir. Add the cooked chicken and let it sit on low heat until the sauce thickens up a little.
5. Serve with rice and sprinkle with sesame seeds.
6. Enjoy!
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