Ingredients
Marinated Chicken
- Chicken Breasts1
- Shaoxing wine10 g
- Potato starch7 g
- Salt5 g
Stir fry sauce
- Water15 g
- Light soy sauce10 g
- Dark Soy Sauce5 g
- Sugar5 g
Stir fry components
- Fresh ginger, thinly sliced60 g
- Scallions, thinly sliced2
- Neutral oila spoonful
Method
Step 1: Marinate the chicken
In a bowl, combine together the cubes of chicken with the salt, starch, and Shaoxing wine. Massage everything together to tenderize the chicken a bit and make sure the evenly coats every piece.
Set aside until ready to use.
Step 2: Make the sauce & prepare aromatics
Mix together all stir fry sauce ingredients in a bowl until the sugar is dissolved.
Optional: in a separate bowl, make a small amount of cornstarch slurry in case you’ll want to thicken the sauce.
Peel the ginger and thinly slice it. Slice the green onions, separating the green from the white parts.
Step 3: Sauté the aromatics
Set a wok or pan over ripping high heat and add the oil.
Toss in your ginger and the white part of the green onions and for about 60 seconds or until nicely fragrant, signifying your cooking oil has been infused.
Step 4: Stir fry the chicken
Add the chicken cubes to the wok. on high heat for at least 3-4 minutes or until the chicken is cooked through.
Step 5: Finish the stir fry
Pour in the sauce around the edges of the pan or wok.
Because of the potato starch on the chicken marinade, this actually should begin to thicken as it heats up and comes to a .
If it's too loose, add small amounts of a starch slurry at a time until it reaches the consistency you want.
Toss in the top green parts of the onions and let those cook for 30-60 seconds longer until barely wilted through.
Serve over rice or as is, enjoy!
“This is a recipe from Land of Fish & Rice by Fuchsia Dunlop, which is a great cookbook if you want to try out dishes from China’s lower Yangtze region.”
Ethan ChlebowskiNutritional Information
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FAQ
What if I don’t have potato starch?
If you don’t have potato starch for the marinade, corn starch can be substituted.
What if I don’t have shaoxing wine?
I used rice wine vinegar because that’s what I had in my pantry. Shaoxing wine is actually a type of rice wine. Dry sherry would be another good substitute because of its similar nutty flavor and level.