“Open your wok”- 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.
NOTES ON SEASONING YOUR WOK:
•By seasoning your new wok, you will stop the wok from rusting and the food from sticking.
•Wash your wok in hot soapy water once only, dry it then season it.
•Season the wok by melting pork fat (available at butcher shops) into it on a half heat, until it smokes. Add 1 bunch of Chinese chives cut in half and stir fry them with the pork fat. This removes the antiseptic flavour from your new wok. Remove the wok from the heat, remove the pork fat and chives, wipe the wok out, return it to the heat and allow it to smoke again. Remove it from the heat once more and your wok is seasoned!
•When you have cooked your first dish in your new wok, wash it out with water and a wok brush. Rinse it out, add more water and heat over a flame making sure all sauce has been removed. Keep repeating this process until the water is clear. Wipe the wok out and return it to the flame until it smokes. Your wok is now ready to put away until the next time.
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