Brilliant little dish bursting full of fabulous flavours, wok stir fried crispy chicken with garlic and spring onions, intensified with shoaxing wine and light soy sauce, this is a truly sumptuous meal, make extra as it will leave you wanting more! Super speedy to prepare and cook, from fridge to table in under 15 minutes!
Prep Time 7 minutes / Cooking Time 7 minutes
Ingredients
(serves 4)
500g diced chicken thigh meat
4 tbsp cornflour seasoned with sea salt and pepper
2 tbsp coconut oil
1 bulb garlic roughly chopped
8 spring onions sliced
2 red chillies sliced
1 baby leek sliced
2 handfuls kale rough chopped
2 tbsp shaoxing wine
1 tbsp light soy sauce
1 teaspoon sugar
pinch white pepper
4 pts cooked rice to serve
Prepare all your ingredients first as this is a speedy cook and toss the chicken in the seasoned cornflour. If you are serving with rice put that on to cook now and when you are five minutes away from finishing the rice Wok On!
Perfect Rice
One tea mug of un-cooked rice will serve 2-3 people, wash your rice thoroughly in running water, drain and place in a saucepan with a lid, add twice the amount of water to rice, so if you used one mug of rice, then two mugs of water, do not stir the rice in the water, ever! Pop on the lid and bring to a boil, turn the heat down to a simmer and under no circumstances lift the lid at all during the cooking process, you need to keep the steam and heat in, simmer for 8 minutes, then remove the saucepan off the heat and leave un-disturbed for 8-10 minutes, now you have perfect rice ready to serve.
Heat your wok hot, add the coconut oil and stir fry the chicken until almost cooked, add the garlic, spring onions, leeks and chilli and cook stir fry for a couple of minutes while they release their wonderful flavours, next add the kale and stir though then add the shaoxing wine, soy sauce and sugar, toss through well to coat everything and season with a pinch of salt and pepper and serve.
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