Shanghai-style chicken

A speedy supper inspired by Chinese speciality hong shao rou (Shanghai-style braised pork belly). 


• 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. 

Shanghai-style Chicken
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,345Kj
Fat 19.3g
Saturated Fat 4g
Carbohydrate 10.7g
Sugars 9.4g
Protein 26.4g
Salt 0.8g
Fibre 0.6g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 71 ratings

This recipe was first published in Wed Jan 20 17:01:00 GMT 2016.