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Sticky ginger chicken stir-fry with cucumber and ginger salad
Sticky ginger chicken stir-fry with cucumber and ginger salad
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Prep Time:
110 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Asian-inspired chicken stir-fry bursts with sweet, sour, salty, and bitter flavors for a tantalizing taste experience.
Ingredients:
  • 500g chicken thigh fillets, fat trimmed
  • 20ml (1 tbsp) light soy sauce
  • 50ml (2 1/2 tbsp) dark soy sauce
  • 60ml (1/4 cup) Shaohsing rice wine (see Notes)
  • 2 tsp sesame oil
  • 10.00 gm cornflour
  • 20ml (1 tbsp) sunflower oil
  • 40.00 ml finely sliced ginger
  • 40.00 ml finely sliced garlic
  • 36.00 gm sugar
  • 1/2 tsp Sichuan pepper (see Notes)
  • 150ml chicken style liquid stock
  • Steamed jasmine rice, to serve
  • 1 telegraph cucumber, peeled, thinly sliced
  • 40.00 ml pickled ginger (see Notes)
  • 40ml (2 tbsp) seasoned rice wine (see Notes)
  • 3.00 gm black sesame seeds (see Notes)
Instructions:
  • Combine the cucumber, ginger, and seasoned rice wine in a bowl, then chill in the fridge for 30 minutes, covering with plastic wrap.
  • Chop the chicken into bite-sized pieces and place in a glass bowl. In another bowl, mix the light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of Shaohsing rice wine, half of the sesame oil, and half of the cornflour. Pour this marinade over the chicken and let it sit for 1 hour.
  • Heat your oven to 240°C.
  • Separate the chicken from the marinade, keeping the marinade for later, and lay the chicken on a baking tray. Drizzle with sunflower oil and bake until golden, about 15 minutes.
  • Preheat a wok over high heat, then add the rest of the sesame oil and ginger. Sauté for 1 minute until crispy. Stir in the garlic, remaining dark soy sauce, sugar, and Sichuan pepper. Pour in the stock, reduce heat to low, cover, and simmer for 5 minutes.
  • Combine the rest of the cornflour with the marinade, then pour it into the wok with the chicken and the remaining wine. Cook for 1 minute until the chicken is warmed. Top the salad with sesame seeds. Plate the chicken on steamed jasmine rice beside the salad.

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