20gramspiece of fresh ginger| a knob finely julienned
INGREDIENTS: USA Measurements
10.6 oz chicken breast strips
4.2 fl oz (scant ½ cup) Chinese Shaoxing wine| Chinese cooking wine
0.7 oz piece of fresh ginger| a knob finely julienned
4 teaspoons soy sauce
½ teaspoon superfine sugar
In a medium sized ceramic or plastic bowl place cooking wine, ginger, soy sauce and sugar. Give it a stir and then add the chicken breast strips, coat well.
Leave the chicken to marinate in the fridge for at least 1 hour, the longer the better, it can also be left over night.
When ready to cook, strain chicken and ginger from the marinade. Reserve the marinade! Place reserved marinade in a small saucepan.
In a wok or pan, place 1 tablespoon of vegetable oil. Over a low heat cook the chicken until cooked through. You don’t want to brown the chicken, cook slowly to keep it tender. The chicken should look pale in appearance.
While cooking the chicken, heat saucepan with the marinade on the stovetop. Bring the sauce to a rapid boil and remove from the heat. Strain the sauce. The chicken juices, that have leached whilst marinating will coagulate on cooking, and not look very pretty, you want to remove that from your sauce.
Place chicken on a serving dish and cover with the strained sauce. Feel free to garnish with some spring onion (green onion) and finely sliced chilli. Serve immediately with steamed rice.
INGREDIENT NOTESChicken Breast Strips: Packaged cut strips of chicken breast meat can be found at your local supermarket. Alternatively purchase chicken breast or chicken breast tenders and slice them yourself.Shaoxing Wine: Also knows as Chinese cooking wine or Shaosing Wine. This is the ingredient that makes this dish shine. Easily obtained from most major supermarkets. If you can't find it there try your Asian grocer. Dry sherry can be substituted in a pinch.GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY