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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


  • 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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