serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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PG
Watch The Full Episode Here
PG
Ingredients
- 500 g chicken thigh fillets, cut into 3 cm pieces
- 2 - 3 tbsp vegetable oil
- 2 cm piece unpeeled ginger, sliced and bruised
- 1 brown onion, peeled and sliced
- 300 g mixed fresh Asian mushrooms (enoki, shiitake, King brown and oyster)
- 2 tbsp Shaoxing wine or concentrated chicken stock
- 1 tbsp oyster sauce
- pinch of sugar
- 1 tsp cornstarch mixed with ¼ cup cold water
- steamed rice, to serve
Marinade
- ¼ tsp bicarbonate of soda
- 1 tsp cornstarch
- 1 tsp soy sauce
- 1 tsp sesame oil
Instructions
- For the marinade, place all the ingredients in a large bowl and stir to combine. Add the chicken, toss to coat well, then set aside while you prepare the remaining ingredients.
- Heat a wok over high heat and add the oil. Fry the chicken in small batches until browned, then remove from the wok and set aside.
- Brush out the wok if necessary. Add a little more oil if needed and fry the ginger, onion and mushrooms until the mushrooms are softened. Return the chicken to the wok, add the wine and oyster sauce and toss to combine.
- Add a pinch of sugar, then the cornstarch mixture and toss to combine well. Serve 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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