“Turn up the heat for this sizzling method…
Stir-frying is a fast and fresh way to cook.”
~ Linda Lau Anusasananan
Chinese New Year is nearly upon us;
time to get that wok out and stir-fry my friends.
Let’s get started!
Mix, then marinate for flavourful, tender, and evenly cooked pieces of chicken.
Cook and drain the Jasmine Rice.
- 1 tbs rice wine vinegar
- 1 tbs light soy sauce
- 2 tsp sesame oil
- 1 tsp cornflour
- 400g mini chicken fillets
- 1 tsp cornflour
- 1½ tbsp groundnut oil
- 3 tbs black bean sauce
- 2 garlic cloves, finely chopped
- 1 spring onions, finely chopped
- 1/2 pepper, (red & green slices)
- 2 shallots, chopped
- 1½ tbsp light soy sauce
- 100ml chicken stock
- 1 tsp cornflour in 1 tbs of chicken stock
- 80g Jasmine rice
- Fresh coriander leaves
- Warm prawn crackers
Prep up the vegetables.
Heat the oil, stir fry the marinated chicken pieces, the set aside on a warm dish.
Now in go the vegetables.
- Cut the chicken fillets in half, put the slices in a bowl and mix them well with the rice wine vinegar, soy sauce, sesame oil and cornflour.
- Cover with cling film and leave to marinate for about 20 minutes.
- Cook the Jasmine Rice in a pan of salted boiling water for 15-16 minutes, then drain.
- Heat a wok until it is very hot, add the oil and when it is very hot and slightly smoking, lift the chicken out of the marinade and quickly stir fry it for about 2-3 minutes.
- Transfer it to a bowl at once and place in a warming oven.
- Quickly add the garlic, spring onions, shallots, peppers to the wok and then the black bean and soy sauce.
- Bring the mixture to a boil and then return the chicken to the wok and stir fry the for another 5 minutes.
- Add in the stock and cook for a few minutes, then pour in the stock/cornflour mixture and watch the sauce thicken.
- Serve with the jasmine rice and a side portion of warm prawn crackers.
Return the chicken to the wok.
Add the black bean sauce, soy, chicken stock and cornflour mixture.
Sprinkle on some fresh coriander and serve with rice and prawn crackers.
Next time I think I’ll use some thinly sliced steak…yum 😋