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Shanghai-Style Chicken

07 March 2016


• 2 tbsp vegetable oil
• 6  British chicken thigh fillets, cut into 2cm pieces
• 20g fresh root ginger, finely grated
• bunch salad onions, finely sliced
• 1½ tsp Nature's Table 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.


Posted: 07/03/2016 14:30:39 by

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