This recipe was the first recipe I actually ever tried. Its from a wonderful book called Yan-kits Classic Chinese Cookbook. I bought it with my first wage packet from working Saturdays on the photographic counter in 'Boots the Chemist', s it was known then. My pal Teresa and I bought all the ingredients and set about making an almighty mess.We were more than surprised how well it turned out, as through pure luck we had stumbled upon an idiot proof recipe. I remember it took us ages to clean up and my mum was seriously peeved with us. Its not like we were down the local industrial estate drinking Thunderbird cider. Anyway she forgot all about it a few weeks later when we tried a Chinese dessert involving caramel and covered half the kitchen in it. Doesn't come off as it turns out.
- 2-3 chicken breasts skinned and boned
- 6 tbsp groundnut or corn oil
- 5 cloves of garlic, finely chopped (4 if fat ones)
- 4-5 spring onions cut into 2.5cm (1 inch) pieces, white and green parts separated
- 1 1/2 tbsp shaohsing wine or medium dry sherry
- 50g roasted cashew nuts
Marinade:-
- 1/2 tsp salt
- 8 turns of white pepper mill ( black pepper won't work)
- 2 tsp shaohsing wine or sherry
- 1 tsp cornflour
- 1/2 egg white lightly beaten
- 2 tsp of sesame oil
Dice the chicken into 2 cm cubes. Place in a bowl then add the salt pepper and wine then sprinkle over the cornflour and stir in the egg white. Leave to marinade for 30 minutes then blend in the sesame oil.
Heat a wok over a high heat until smoke rises ( obviously just a very hot wok will do - non stick woks don't smoke like the metal ones so please don't keep going till it melts). Add 5 tbsp of the oil and give it a swirl. pop in two-thirds of the garlic and the white spring onion. Toss a few times then add the chicken. Stir fry for 2 minutes making sure you get the spatula underneath and turn the chicken. lower the heat then splash the wine around the sides. As soon as the sizzling dies down remove the chicken still a little undercooked to a warm plate.
Increase the heat and add the remaining 1 tbsp of oil and swirl it around. Add the remaining garlic and as it sizzles add the hoisin sauce and stir well. Return the chicken to the wok and toss it in the sauce to glaze until just cooked. serve in a warm serving dish with some egg fried rice.
Ok before we go to the picture, I believe I have worked out why my food snaps are so bad. Its my dinner, I haven't made it to sit around taking pictures. Its getting cold and I want to munch it now! Did think last nights was ok till I checked this morning. Wipe the bowl - rookie mistake!
Use chicken thigh if possible but this recipe is one I wouldn't mind using breast for as the cooking method makes it less dry. I have always got a bottle of shaohsing wine somewhere so have never tried it with sherry. Oh yes all the gear - No idea !!!
Time taken 30 mins + 30 to marinade
Effort 3.5/5
End result 5/5
He who eats my cooking everyday says it's his favourite
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