Shanghai Chicken

Charmaine Lu -
  • 2 tbsp veg oil
  • 6 chicken thigh fillets, cut into 3cm chunks
  • 20g grated ginger
  • 1 bunch of spring onions, sliced
  • 1.5 tsp Chinese five-spice powder
  • 4 crushed garlic cloves
  • 2 sliced red chillies
  • 2 tbsp rice wine
  • 1.5 tbsp soy sauce
  • 1.5 tbsp brown sugar
  • Heat the oil in a wok. Once smoking, add the chicken and stir-fry for 4 mins to brown. Add the ginger, the whites of the spring onions (reserve the greens to serve), the five-spice powder, garlic and half the red chilli. Fry for 4 mins or until fragrant.
  • Splash the rice wine, soy, 2 tbsp of water and the sugar into the wok and boil for 8 mins or until everything is sticky and coated. Scatter with the spring onion greens and remaining chilli, then serve with steamed rice.
25 mins
4 serving