800 gr chicken thigh fillets, cut into 2 cm (1") length
A quarter (1/4) cup vegetable oil
1 medium-sized white onion, sliced
3 spring onions (scallions), trimmed, cut into 10cm (4") length
2 tablespoons shao hsing wine or dry sherry
A quarter (1/4) cup Light Chinese Chicken Stock
A quarter (1/4) cup spring onion julliene
1 large red chili, cut in half lengthaways, seeds removed and finely sliced
Marinade :
2 tablespoons shao hsing wine or dry sherry
2 tablespoons light soy sauce
1 tablespoon white sugar
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon finely grated ginger
How To Make :
1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
3. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute then remove from wok and set aside.
4. Add remaining oil to the hot wok, add onion and spring onion and stir-fry for 1 minute. Toss in reserved chicken and stir fry for 30 seconds. Pour in wine or sherry and stir-fry for a further 30 seconds. Lastly, pour in stock and stir-fry for 30 seconds.
5. Arrange chicken on a platter and garnish with the spring onion julliene and chili slices.
(pic: websitereported)
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