Wednesday, November 1, 2017

Everyday Stir-Fry Chicken

Everyday Stir-Fry Chicken, is just what it is, a simple homey dish that can be cooked in just minutes,. Get the veggies all sliced up and ready, with all the other ingredients close by the wok. Just like most stir-fries, this dish comes together pretty quickly as soon as your wok is hot.




You can use either chicken thigh meat or breast meat, whichever you prefer. Any veggies can be used for this stir-fry dish. According to the author, sliced mushrooms, peppers, or even a small handful of soaked cloud ear mushrooms would work very well too. Here, I have used what I had in my fridge ; carrots, celery, spring onion and cucumber. 

A nice dish to serve with rice along with some stir-fried green veggies, perhaps a plate of omelette and some soup. 


Everyday Stir-Fried Chicken  (This recipe can also be found here)
(Every Grain Of Rice, Fuchsia Dunlop)
2 boneless chicken thighs, with our without skin (225gm)
small section of cucumber (4-5cm will do)
2/3 celery stick
1 garlic clove
an equivalent amount of ginger
1 spring onion, white part only
1 fresh red chilli, or Sichuan pickled red chilli
3 tbsp cooking oil

For the marinade :
1/4 tsp salt
1 tsp potato flour
1 tsp Shaoxing wine
1 tsp light soy sauce

For the sauce :
1/4 tsp caster sugar
1/2 tsp potato flour
1 tsp Shaoxing wine
2 tsp light soy sauce
1/2 tsp Chinkiang vinegar
1 tbsp stock or water

Lay the chicken thighs out on a chopping board. Whack them up and down with the back of your knife to tenderiz them, then cut into 1/2cm slices along the grain of the meat. Place in a small bowl. Add the marinade ingredients along with 2 tsp water and mix well.
Cut the piece of cucumber in half lengthways and discard the seeds. Then cut lengthways into 1/2 cm strips. De-string the celery and cut into strips to match the cucumber. Peel and thinly slice the garlic and ginger. Cut the spring onion white and chilli on the diagonal into thin 'horse-ear' slices. Combine the sauce ingredients in a small bowl.
Heat the oil in a seasoned wok over a high flame. Add the chicken and stir-fry briskly. When the pieces have separated, add the garlic, ginger, spring onion and chilli and stir-fry until you can smell their fragrance and the chicken is almost cooked but still a little pink. Add the cucumber and celery and stir-fry until they are piping hot.
Give the sauce a stir, pour it into the centre of the wok and stir quickly as it thickens and clothes the pieces of chicken. Serve.

 I'm linking this post with Cookbook Countdown #23 hosted by 




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