This recipe is adapted from Kylie Kwong’s ‘Simple Chinese Cooking’. What I love about her cooking is her simple and quick recipes…..ideal for the working mother who, regardless of a hectic day at the office, still appreciates and demands good food. Here is an example of one. And the beauty of this dish is….all the preparation is done the night before!!!
Ingredients
800g boneless chicken thigh fillets – sliced into bite sized pieces
Oil for frying (peanut or canola works well)
2 tbsp light soy sauce
Marinade
¼ cup honey (see my GLOSSARY post on HONEY)
2 tbsp light soy sauce
2 tbsp Chinese cooking wine (my Muslim friends, you may substitute with chicken stock)
2 tbsp diced ginger
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp Chinese five spice powder (see my GLOSSARY post on CHINESE FIVE SPICE POWDER)
½ tsp sesame oil
Method
Mix the chicken well with the marinade ingredients and leave to marinade for at least 4 hours, preferably overnight.
Heat oil in a wok until simmering and fry half of the chicken for 2 mins. Lift and set aside and repeat with the next batch.
Whilst the second batch is still in the wok, return the first batch back into the wok, along with the 2 tbsp of light soy and cook for another 2 to 3 mins until the chicken is cooked and slightly caramelised.
Lift and serve with rice and side dish of vegetables such as STIR FRIED PAK CHOY WITH MUSHROOMS AND OYSTER SAUCE.
VG’s rating: 4.5 stars
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