Smoky Ginger Chicken 🇨🇳

Ginger and chicken is a superb combination in stir fries and I've been making this family favourite following a recipe by Chinese-Australian celebrity chef Kylie Kwong for years.  Cooked with oil infused by whole dried red chilies, it adds a smoky aroma to the dish on top of other flavours.  I've come across recipes with instructions to measure out all the sauces and seasonings, place them in a bowl, then pour them into the wok in one go.  All good, if you are just learning to stir fry and not yet confident.  A better way is to add one condiment at a time as you cook, letting one do its work before introducing another, layering the flavours as in this recipe.  Over time, this method gives you greater appreciation for each condiment, the amount you need, how they interact with each other and the food to give you that perfect 'umami' taste.

Serves 4 with rice

INGREDIENTS

• 500g / 1lb 2oz skinless boneless chicken thighs      
  
• 2 tablespoons cornflour
• 2 tablespoons Chinese Shaoxin wine
• 2 tablespoons olive oil or vegetable oil
• 10 small dried red chillies 
• ¼ cup fresh ginger, peeled and finely chopped
• 1 tablespoon brown sugar
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons spring onions, finely chopped

METHOD

1. Cut chicken thighs into 1cm / ½" cubes.  In a medium bowl, mix them well with cornflour and wine and marinate for 30 minutes.
2. Place oil and chillies in a cold wok.  Turn heat on to low and let the chillies fry gently in the oil over low heat for about 1 minute, pushing them around a little with a metal spatula, until they begin to darken in colour and the oil is infused.  Use a slotted spoon to transfer them to a plate.
3. Increase the heat to high and stir fry the chicken in two batches.  When the chillies-infused oil in the wok is very hot, add half of the chicken.  Let them brown on one side for at least 30 seconds undisturbed before tossing the pieces around to cook through.  Transfer the cooked chicken to the plate with the chillies.  Repeat with the second batch.  There should be enough oil left in the wok for you to do this batch, but add a little more oil if necessary.
4. When the second batch of chicken is done, leave them in the wok.  Return the first batch of cooked chicken together with the chillies to the wok.
5. Add the chopped ginger and sauté until fragrant, about 1 minute.  Add the brown sugar and sauté until the chicken is lightly caramelised, about 1 minute.  Add the soy sauce, followed by the vinegar and sauté for a further 30 seconds.
6. Stir in the chopped spring onions.  Serve immediately with rice.  (Leave the dried chillies in the dish for presentation, but tell people not to bite into them!)

           Source (with adaptations):  Kylie Kwong's My China