serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
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G
Watch The Full Episode Here
G
Ingredients
- 400 g chicken thigh fillets, cut into 3-4 cm pieces
- 2 tbsp vegetable oil
- 2 slices ginger, bruised
- 3 garlic cloves, roughly chopped
- 2 large leeks, cut into 2 cm lengths
- 1 tbsp concentrated chicken stock (or 1 tsp chicken stock powder)
- salt, to season
- 1 pinch sugar
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch mixed with ¼ cup cold water
- steamed rice, to serve
Chicken marinade
- 1 tbsp cornstarch
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- ½ tsp sugar
Instructions
- For the marinade, place all the ingredients in a bowl and stir to combine.
- Add the chicken to the marinade, stir to coat and set aside for 5 minutes.
- Heat a wok over medium heat and add about half the oil. Fry the chicken in batches until golden and cooked through, then remove from the wok and set aside.
- Heat the wok again and add the remaining oil. Fry the ginger and garlic for 1 minute or until fragrant. Add the leeks and toss until they start to soften.
- Return the chicken to the wok and toss. Add the chicken stock, salt, sugar and Shaoxing wine and toss. Thicken the mixture with a little cornstarch slurry and toss to combine well.
- Serve the chicken with steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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