mailife - - Food -

4 ta­ble­spoon light soy sauce 2 tea­spoon brown sugar 1/2 tea­spoon ground white pep­per 500g chicken thigh bone­less, skin­less 3 ta­ble­spoon cook­ing oil 2 white onions, sliced 2 gar­lic cloves, crushed 2 cups bean sprouts (or other light veg­eta­bles) 3 tea­spoon Chi­nese se­same oil 3 ta­ble­spoon water 2 ta­ble­spoon Chi­nese rice wine 1 cup chicken stock green spring onion slices, to gar­nish

Mix the soy sauce, white pep­per and sugar to­gether, stir­ring un­til the sugar has dis­solved. Keep of the mix­ture aside for the gravy. Trim any fat from the chicken and cut into thin strips. Place the meat in a shal­low dish and spoon the re­main­ing soy mix­ture over them, turn­ing to coat. Mar­i­nate in the re­frig­er­a­tor for at least 20 min­utes. Heat the oil in a wok and stir­fry the chicken for 2-3 min­utes, un­til golden brown. Add the onions and gar­lic and cook for an ad­di­tional 2 min­utes. Add the veg­eta­bles and cook for 4-5 min­utes, then add the se­same oil. Mix the corn­starch and water to form a smooth paste (a slurry). Pour in the stock, rice wine and soy sauce mix­ture into the wok, then add the corn­starch paste and bring to the boil, stir­ring un­til the sauce is thick­ened and clear. Check for sea­son­ing. Serve, gar­nished with shred­ded spring onion

The fa­mous Chi­nese dish was global by the 1950s

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