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Stir-fried chicken and ginger

You'll need

  • 35 gm (¼ cup)
  • potato flour, plus 1 tsp extra (see note)
  • 420 gm
  • organic chicken breast, thinly sliced across the grain
  • 2 tbsp
  • peanut oil
  • 5 cm piece
  • ginger, peeled and crushed with the side of a cleaver
  • 1
  • golden shallot, finely chopped
  • 100 gm
  • sugar snap peas
  • 60 ml (¼ cup)
  • chicken stock
  • 2 tsp
  • Shaoxing wine
  • ½ tsp
  • light soy sauce
  • Pinch
  • white sugar

Method

  • 01
  • Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.
  • 02
  • Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.
  • 03
  • Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.
  • 04
  • Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

Note Potato flour is available from health food stores and Asian supermarkets. Recipe shown above with mushroom fried rice.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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