Saturday, November 6, 2010

Stir-Fried Chicken Fillets with Honey and Ginger

Source: Kylie Kwong "Simple Chinese Cooking"

Serves 4 as part of shared meal

Chicken thigh fillets, cut into 2 cm slices, 800g
Cooking oil, 2 tbsp
Light soy sauce, to add towards end of cooking, 1 tbsp

Honey, 4 tbsp (or ¼ cup)
Light soy sauce, 2 tbsp
Dark soy sauce, 2 tsp
Oyster sauce, 1 tbsp
Sesame oil, ½ tsp
Shao Hsing wine, 2 tbsp
Five-spice powder (五香粉), 2 tsp
Ginger, finely diced, 2 tbsp

Spring onions, sliced thinly at angle, 2-3 stalks

1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.

2. Heat oil in a hot wok until surface seems to shimmer slightly.  Add half the marinated chicken with the marinade and stir-fry for 1 min.  Remove from wok with a slotted spoon and set aside.  Add remaining chicken and stir-fry for 1 min.

3. Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 mins or until chicken is just cooked through and slightly caramelised.

1. Arrange chicken on a platter and serve.  Garnish with spring onions.


Post a Comment