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Freely adapted from a recipe by Adam Liaw. Perfect with new season Australian asparagus and broccolini.
Serves 2 - 3 with steamed rice.
Serves 2 - 3 with steamed rice.
Ingredients
Ingredients
Equipment Required
Equipment Required
3 tablespoons vegetable oil
5 chicken thighs, cut into 5cm chunks
2 cloves garlic, crushed
1 small onion, peeled and sliced
1 bunch asparagus, trimmed and cut into 5 cm lengths
1 bunch broccolini, trimmed and cut into 5 cm lengths
1/4 cup roasted cashews
2 tablespoons oyster sauce
2 tablespoons Shaoxing Chinese cooking wine
1 teaspoon cornflour mixed in 2 tablespoons cold water
Chicken Marinade
1 teaspoon cornflour
2 teaspoons soy sauce
1 tablespoon Shaoxing Chinese cooking wine
1/4 teaspoon white pepper
Wok
Method
Method
Combine marinade ingredients and then add the chicken. Give mix a stir and set aside for 5 minutes.
Heat the wok until very hot, then add the oil. Fry the chicken pieces in batches until well browned and nearly cooked through. Using a slotted spoon, remove from the wok and set aside.
Using the remaining oil fry the onion and garlic until fragrant.
Add the broccolini and continue to fry for about 2 minutes.
Add the asparagus and fry for about 2 minutes until softened.
Return the chicken to the wok, add the oyster sauce and Shaoxing wine. Toss to combine then drizzle in the cornflour mixture while tossing the wok.
Add cashews and toss.
Remove to a plate or individual bowls and serve.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Stir Fry
Shaoxing Chinese Cooking Wine
Shaoxing Chinese Cooking Wine
Like using wine in Western dishes, Shaoxing wine adds depth and flavor complexity. Readily available from your local supermarket or Asian grocer.
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