Spicy Oriental Chicken
Delicious chicken thighs cook in a fragrant sauce with some chillies to spice it up
Servings: 4 people
Cost: £5.50
Equipment
- frying pan/ pot
- stirrer
- chopping board and knife
Ingredients
- 500 - 600 g skinless, boneless chicken thighs
Chop finely
- 3 shallots or2 banana shallots 50g
- 4 cloves garlic 15g -20g
- 2 red chillies 20-30g
- 3 cm fresh ginger root
- 1 tbsp preserved yellow soy beans ( tau Chneo)
- 1 tbs of the preserved liquid
Marinade
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper powder
- 2 tbsp shao shing wine or cooking oil
- 1 tsp sugar or to taste
- salt to taste
- 3 tbsp cooking oil
- 2 tsp cornflour mixed with 1 tbsp water
Garnish
- spring onions - chopped
- Chinese celery - chopped
Instructions
- Marinade the chicken for about ½ hour or overnight.
- Heat the oil in a pot with a cover or a wok.
- Fry the chopped ingredients till lightly brown.
- Add in the preserved soy beans and fry till fragrant
- Add in the chicken and stir fry till it colours.
- Add in about 200ml of water – just enough to cover the chicken.*
- Add in the cooking wine
- Bring to the boil and simmer till the chicken is cooked, about 15 to 20 minutes.
- Check that the chicken is tender.
- Adjust seasoning to taste and add more water if you prefer more sauce.
- Thicken sauce with the cornflour mixture
- Dish out, garnish and serve