300g bonelesschicken thighs, cut into one inch chunks
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon shao Shing wine
half teaspoon salt
1 Tablespoon cornflour
1 teaspoon white pepper
1 teaspoon sesame oil
1 teaspoon sugar
2 inches ginger, skinned and sliced
1 big onion, sliced
3 garlic cloves, finely chopped
Spices : 1 cinnamon stick and 3 cloves and 1 star anise
Vegetables: 1 cup snow peas, cut in half
1 small carrot, cut into small pieces.
Marinate the chicken pieces with the light and dark soy sauce, oyster sauce, wine, salt , white pepper and cornflour. Massage the marinade into the chicken. Set aside for at least 20 minutes.
Heat 3 tablespoons oil in a wok or skillet and saute the ginger for one minute. Then add the onion, stir-fry 30 seconds and then the garlic. Add the chicken and quickly toss together for 30 seconds. Add 300ml of water, the spices and the vegetables. Give a good stir and cover. Bring the mixture to a slow simmer for 3 minutes. Uncover and add the sugar and sesame oil. Stir well and cook for 2 minutes longer.
If you like, you can add a teaspoon of vinegar (I use Heinz distilled vinegar). Mix well and allow the gravy to cook a few minutes longer for the flavours to blend. But this is optional.
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