Stir-fried chicken and ginger

AT A GLANCE

  • Serves 4 people

  • 35 gm (¼ cup) potato flour, plus 1 tsp extra (see note)
  • 420 gm organic chicken breast, thinly sliced across the grain
  • 2 tbsp peanut oil
  • 5 cm piece ginger, peeled and crushed with the side of a cleaver
  • 1 golden shallot, finely chopped
  • 100 gm sugar snap peas
  • 60 ml (¼ cup) chicken stock
  • 2 tsp Shaoxing wine
  • ½ tsp light soy sauce
  • Pinch white sugar
01   Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.
02   Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.
03   Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.
04   Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

Note Potato flour is available from health food stores and Asian supermarkets. Recipe shown above with mushroom fried rice.

Recipe:

LAU'S FAMILY KITCHEN

Photography:

CON POULOS

Styling:

RODNEY DUNN

FEATURED IN

Feb 2007

Feb 2007

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