Serves 4 as part of a shared Asian banquet.


  • 250g chicken thigh fillet, cut into bite-sized pieces

  • Vegetable oil, for cooking

  • .25 Spanish onion, diced

  • .25 red capsicum, diced

  • 1 shallot,cut into 3cm lengths

  • 1 tablespoon ginger, finely sliced

  • 2 cloves garlic, crushed

  • Splash shaoxing wine

  • Large pinch sugar

  • Large splash mushroom soy

  • Large splash chicken stock

  • 3 tablespoons plum sauce

  • 2 tablespoons soy beans (bottled)

  • 4 pieces bamboo pith

  • Coriander and sliced shallots, to serve


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Return the chicken and vegetables to the wok. Add the bamboo pith and soy beans, toss through and turn the flame off.

  • 6.

    Serve straight away into a large bowl. Finish with coriander leaves and sliced shallots.

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