Pack 6 free range chicken thigh fillets
1 tbsp groundnut oil
2.5cm piece fresh root ginger, peeled and sliced
1 tbsp Cooks' Ingredients Shaoxing Rice Wine or dry sherry
5 shiitake mushrooms, sliced
1 tsp dark soy sauce
2 large salad onions, sliced on the diagonal
For the marinade:
2 tbsp Cooks' Ingredients Oyster Sauce
2 tsp toasted sesame oil
For the sauce mix:
1 tbsp Cooks' Ingredients Oyster Sauce
1 tsp cornflour
Salad onion curls for garnish
1 Place the chicken pieces in a bowl with the oyster sauce and sesame oil and season with white pepper and a pinch of salt. Leave to marinate for 30 minutes, or for best results, overnight.
2 Heat a wok over a high heat until it starts to smoke, and add the groundnut oil. Add the ginger and fry for a few seconds, then add the chicken pieces and stir-fry for 4-5 minutes, stirring constantly.
3 As the chicken starts to turn opaque, add the rice wine or dry sherry and cook for a further two minutes, then combine the sauce mix with 3 tbsp cold water. Add to the pan and bring to the boil. Tip in the shiitake mushrooms and cook for 1 minute, add a teaspoon of dark soy sauce then stir in the salad onions. Remove from the heat and serve immediately.