Ingredients (serves 4)
Sticky ginger chicken stir-fry with cucumber and ginger salad
500g chicken thigh fillets, fat trimmed
20ml (1 tbs) light soy sauce
50ml (2 1/2 tbs) dark soy sauce
60ml (1/4 cup) Shaohsing rice wine (see Notes)
2 tsp sesame oil
1 tbs cornflour
20ml (1 tbs) sunflower oil
2 tbs finely sliced ginger
2 tbs finely sliced garlic
2 tbs sugar
1/2 tsp Sichuan pepper (see Notes)
150ml chicken stock
Steamed jasmine rice, to serve
Cucumber & ginger salad
1 telegraph cucumber, peeled, thinly sliced
2 tbs pickled ginger (see Notes)
40ml (2 tbs) seasoned rice wine (see Notes)
1 tsp black sesame seeds (see Notes)
To make the cucumber and ginger salad, place the cucumber, ginger and seasoned rice wine in a bowl. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, chop the chicken into bite-sized pieces and place in a glass bowl. In a separate bowl, combine the light soy, 1/2 tablespoon of the dark soy, 1 tablespoon of Shaohsing rice wine, half the sesame oil and half the cornflour in a bowl. Pour over chicken and set aside to marinate for 1 hour.
Preheat the oven to 240°C.
Drain the chicken, reserving the marinade, and place the chicken on a baking tray. Drizzle with the sunflower oil and bake in the oven for 15 minutes until golden.
Heat a wok over high heat. Add the remaining sesame oil and the ginger, stir-fry for 1 minute until crisp. Add the garlic, remaining dark soy, the sugar and Sichuan pepper, then pour in the stock. Reduce heat to low, cover and allow to simmer for 5 minutes.
Stir the remaining cornflour into the reserved marinade, then add to the wok with the chicken and remaining wine. Cook for 1 minute until chicken is heated through. Garnish the salad with the sesame seeds. Serve chicken on steamed jasmine rice with the salad.