- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Difficulty Level: ***
- 350g chicken thigh
- 3 tablespoons light soy sauce
- 3 tablespoons shaoxing rice wine
- 2 teaspoons roased seasame oil
- 2 tablespoons cornflour
- 3 tablespoons oil
- 450g (1 bunch) green vege (spinach/watercrest/..)
- 1/2 teaspoon salt
- 3 garlic cloves,finely chopped
- 80g unsalted peanuts 80g
- 1 spring onion (scallion), finely chopped
- 1 tablespoon finely chopped ginger
- 1 teaspoon chilli sauce
- 1 tablespoon sugar
- 1 teaspoon Chinese black rice vinegar
- 60ml (1/4 cup) chicken stock
How to Cook
Cut the chicken into 2cm cubes. Place the cubes in a bowl, add 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, 1 teaspoon of the sesame oil and 2 teaspoons of the cornflour, and toss lightly. Marinate in the fridge for at least 20 minutes.
Heat a wok over high heat, add 1 teaspoon of the oil and heat until very hot. Stir-fry the vege, salt, 2 teaspoons of the garlic and 2 teaspoons of the rice wine, turning constantly, until the vege is just becoming limp. Remove the vege from the wok, arrange around the edge of a platter, cover and keep warm.
Reheat the wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry half the chicken pieces, turning constantly, until the meat is cooked. Remove with a wire sieve or slotted spoon and drain. Repeat with 1 tablespoon of oil and the remaining chicken. Wipe out the pan after finish.
Dry-fry the peanuts in the wok or a saucepan until browned.
Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the spring onion, ginger, remaining garlic and chilli sauce for 10 seconds, or until fragrant. Combine the sugar, black vinegar, chicken stock and remaining soy sauce, rice wine, sesame oil and cornflour, add to the sauce and simmer until thickened. Add the cooked chicken and the peanuts. Toss lightly to coat with the sauce. Transfer to the centre of the platter and serve.