Stir-fried chicken and ginger
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Serves
4
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35 gm (¼ cup)
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potato flour, plus 1 tsp extra (see note)
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420 gm
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organic chicken breast, thinly sliced across the grain
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2 tbsp
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peanut oil
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5 cm piece
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ginger, peeled and crushed with the side of a cleaver
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1
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golden shallot, finely chopped
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100 gm
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sugar snap peas
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60 ml (¼ cup)
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chicken stock
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2 tsp
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Shaoxing wine
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½ tsp
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light soy sauce
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Pinch
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white sugar
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1
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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.
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2
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Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.
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3
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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.
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4
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Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.
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Note Potato flour is available from health food stores and Asian supermarkets. Recipe shown above with
mushroom fried rice.
RECIPE Lau's Family Kitchen
PHOTOGRAPHY Con Poulos
STYLING Rodney Dunn