A delicious traditional Chinese style chicken, with only the minimum but full of flavour. Having travelled to China previously, I noticed that the dishes had only a few main ingredients such as one meat and one vegetable, unlike the Chinese dishes we find in Australia that are jam packed full of vegetables.
Ingredients 500g chicken breast, diced
4 tbsp cornflour
1 tsp salt
1/2 tsp Chinese five spice
1/2 cup chicken stock
2 tsp sugar
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp vinegar
2 tsp Chinese wine or dry sherry
1/4 tsp Chinese five spice
1/4 tsp ground black pepper
2 tsp cornflour
1 tbsp cold water
1/2 cup oil for frying
1 tsp dried chili flakes
2 gloves of garlic, finely chopped
2 tsp fresh ginger, finely chopped
4 spring onions, chopped in 5 cm lengths
Rice to serve.
Dice chicken and chop spring onions, set aside.
Mix together 4 tbsp cornflour, salt and 1/2 tsp of Chinese five spice in a bag.
Add the diced chicken and coat.
Mix stock, sugar, soy sauce, sesame oil, vinegar, Chinese wine, 1/4 tsp Chinese five spice and pepper together in a bowl.
Heat oil in wok or large frying pan, once hot add 1/3 of the chicken and fry until brown, set aside on paper towel. Repeat until each 1/3 is cooked. (Make sure oil is hot each time you add the chicken, I used the oil in batches and added more each time I added chicken).
Add 2 tbsp of the oil pan and heat. Add garlic, ginger and chili, fry until golden.
Add spring onions and toss for a few seconds.
Add the stock mixture and bring to boil.
Add the cornflour and thicken sauce, may take a couple of minutes (you can choose how thick you want it by how long you heat it).
Add the cooked chicken and mix together until heated through.