Ingredients:-
- 1/2 tsp five-spice powder
- 2 tbsps grated fresh ginger
- 2 tbsps soy sauce
- 60ml (1/4 cup) Chinese rice wine or dry sherry
- 4 garlic cloves, crushed or diced
- 800g chicken thigh fillets, cubed
- 4 tbsps soft brown sugar
- 3 tbsps rice vinegar
- 2 tbsps chilli sauce
- 2 tbsps fish sauce
- 3 tbsps chicken sotck
- 3 tbsps oil
- 1 small red chilli, seeded and finely chopped
- 3 tbsps coriander, finely chopped
- 4 spring onions, thinly sliced on the diagonal, to garnish (not a necessity)
**
1 Put the five-spice, ginger, soy sauce, wine and half the darlic in a glass bowl or ceramic bowl. Add 1 tsp salt and 1/2 tsp ground black pepper, thn stir together. Add chicken, stir to coat, then cover and marinate in the fridge for about 3-4 hours.
2. In a small bowl, combine the brown sugar, rice vinegar, chilli sauce, fish sauce and chicken stock.
3. Heat the wok and add 2 tbsps oil. When oil starts to smoke, add the chicken in batches and stirfr for about 3-4 mins, until golden brown. Remove each batch and keep warm while you cook the rest.
4. Reduce the heat slightly and heat the remaining oil in the wok. Add the chilli and remaining garlic and cook for 30 secs. Pour in the sauce mixture and allow it to bubble until reduced, syrupy and caramelised. This will take about 3-5 mins. When the sauce is thoroughly reduced and caramelised, return the chicken to the wok, without any of the accumulated juices, and cook for 1 min to coat the chicken in the sauce and heat through. Stir in the coriander. Garnish with the spring onion before serving if you wish.
**
NOTE***
Glass and ceremic are ideal for marinating because metal reacts with acids and plastic absorbs strong flavours.
**
Well, that's it for now!!! :D
