Ingredients
600 g skinless chicken thighs, cut into 1cm cubes
2 tablespoons shao sing wine
2 tablespoons peanut oil
5 cm piece ginger, cut into thin strips
1 tablespoon brown sugar
Method
Sources
📖
Recipe1M+
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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combine chicken with cornflour and shao sing wine in a bowl. cover, place in refrigerator and leave to marinate for 1 hour. place 1st measure of oil and chillies in a cold wok and then turn heat to low. cook for about 1 1/2 minutes or until chillies begin to darken slightly. using a slotted spoon, immediately remove chillies and drain on kitchen paper. leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. remove with a slotted spoon. add extra oil to wok with remaining chicken and stir-fry for 3 minutes. return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute. add sugar and stir-fry for 30 seconds. add remaining ingredients and stir-fry for 30 seconds. serve immediately.