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STIR-FRIED CHICKEN FILLETS WITH HONEY AND GINGER

Serves as a meal for 4 with steamed rice or as part of a banquet for 4-6

Marinating the chicken overnight gives this dish a rich, luscious flavour – the honey caramelizes when stir-fried and the addition of the five-spice powder gives this dish that unmistakable Chinese aroma. 

  • 800g (1lb 10oz) chicken thigh fillets cut into 2cm (1inch) slices
  • 2 tablespoons vegetable oil
  • 1 tablespoon light soy sauce

MARINADE

  • ¼ cup honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons shao hsing wine or dry sherry
  • 2 tablespoons finely diced ginger
  • 1 tablespoon dark soy sauce
  • 2 teaspoons five-spice powder
  • ½ teaspoon sesame oil

Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 minutes or until chicken is cooked through and slightly caramelised. 

Serve with steamed greens and steamed rice. 

This recipe is from Simple Chinese Cooking by Kylie Kwong


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