Serves 4 as part of a shared Asian banquet.
Heat the wok until it starts to smoke. Turn the flame off, add a little oil to the wok and let it soak in. Turn the flame back on and allow the wok to smoke again.
At this point, add the chicken. Cook ¾ of the way through, turn off the heat and remove the chicken from the wok. Set aside.
Add a little more oil to the wok and add the shallot, onion and capsicum. Stir fry on a high heat to allow the vegetables to caramelize. Toss the vegetables well, turn the heat off and remove the vegetables from the wok. Set aside.
To make the sauce, heat the wok to hot again. Add a little oil then the ginger and garlic, shaoxing wine, sugar, mushroom soy, chicken stock and plum sauce. Stir continuously for about 2-3 minutes with a wok spoon and allow the sauce to reduce.
Return the chicken and vegetables to the wok. Add the bamboo pith and soy beans, toss through and turn the flame off.
Serve straight away into a large bowl. Finish with coriander leaves and sliced shallots.
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