Shanghai-style chicken

Name: Shanghai-style chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 6 essential Waitrose British Chicken Thigh Fillets, cut into 2cm pieces; 20 g fresh root ginger, finely grated; 1 bunch salad onions, finely sliced; 1½ tsp chinese five spice powder; 4 clove/s garlic, crushed; 2 red chillies, finely sliced; 2 tbsp shaoxing rice wine (or dry sherry); 1½ tbsp less salt soy sauce; 1½ tbsp demerara sugar

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

2 tbsp Vegetable oil
6 essential Waitrose British Chicken Thigh Fillets, cut into 2cm pieces
20g fresh root ginger, finely grated
1 bunch salad onions, finely sliced
1½ tsp chinese five spice powder
4 clove/s garlic, crushed
2 red chillies, finely sliced
2 tbsp shaoxing rice wine (or dry sherry)
1½ tbsp less salt soy sauce
1½ tbsp demerara sugar

Method

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.
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.