35 gm (¼ cup) potato flour, plus 1 tsp extra (see note)420 gmorganic chicken breast, thinly sliced across the grain2 tbsppeanut oil5 cm pieceginger, peeled and crushed with the side of a cleaver1golden shallot, finely chopped100 gmsugar snap peas60 ml (¼ cup) chicken stock2 tspShaoxing wine½ tsp light soy saucePinchwhite sugar
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.
Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.
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.
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