1 lb boneless, skinless, chicken thighs
1 tbsp groundnut oil
2 tsps sesame oil
3 tbsps finely shredded fresh ginger
2 tbsps dark soy sauce
2 tsps sugar
1 tsp 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
Granish...
3 tbsps finely shredded spring onion
Instructions...
1) Cut the chicken into 2" chunks. Mix all the marinade
ingredients except the cornflour and pour over the
chicken. Then mix in the cornflour until all the chicken
pieces are thoroughly coated. Leave the chicken to
marinate for about 30 mins. Drain the chicken and
discard the marinade.
2) Heat a wok over a high heat until it is hot. Add the
groundnut and seame oils and, when they are very hot,
add the ginger and fry for about 1 minute until crispy.
3) Add the chicken and stir fry for about 5 mins or until
it begins to brown. Add the soy sauce, sugar, salt,
pepper and stock and stir fry for 1 minute. Reduce the
heat, cover and simmer for 8 mins. Remove the cover and
boil over a high heat to reduce the sauce. When a few
tbsps of sauce remain, add the rice wine or dry sherry
and stir fry for 2 minutes more. Garnish with spring
onions and serve with rice and vegetables.
