A speedy supper inspired by Chinese speciality hong shao rou (Shanghai-style braised pork belly).
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
• 2 tbsp vegetable oil
• 6 essential Waitrose British chicken thigh fillets, cut into 2cm pieces
• 20g fresh root ginger, finely grated
• bunch salad onions, finely sliced
• 1½ tsp chinese five spice powder
• 4 garlic cloves, crushed
• 2 red chillies, finely sliced
• 2 tbsp shaoxing rice wine (or dry sherry)
• 1½ tbsp less salt soy sauce
• 1½ tbsp demerara sugar (or other brown sugar)
1. Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve), five spice powder, garlic and ½ the chilli; fry for 3-4 minutes, until fragrant.
2. Splash in the rice wine (or sherry), soy, sugar and 2 tbsp water. Boil rapidly for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.