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Shanghai-style chicken

Shanghai-style chicken

By Mason Dang
10’ Prep time
15’ Cook time
25’ Total time
322 Calories
4 Serving

Summary

A speedy supper inspired by chinese speciality hong shao rou (shanghai-style braised pork belly).
Mason Dang 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Red chillies
    Red chillies
    2
  • Garlic
    Garlic
    4 clove/s
  • Demerara sugar
    Demerara sugar
    1.5 tbsp
  • Salad onion
    Salad onion
    1 bunch
  • Vegetable oil
    Vegetable oil
    2 tbsp
  • Fresh root ginger
    Fresh root ginger
    20 grams
  • Essential waitrose british chicken thigh fillets
    Essential waitrose british chicken thigh fillets
    6
  • Chinese five spice powder
    Chinese five spice powder
    1.5 tsp
  • Shaoxing rice wine (or dry sherry)
    Shaoxing rice wine (or dry sherry)
    2 tbsp
  • Less salt soy sauce
    Less salt soy sauce
    1.5 tbsp

Nutrition Facts

View nutrition facts
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