Description
Chicken, lap cheong, snow peas, mushrooms and red onion stir-fried in a glossy oyster and soy sauce with garlic and ginger.
Ingredients
Units Scale
Stir Fry
- 500 g boneless chicken thighs, thinly sliced
- 2 lap cheong, sliced diagonally
- 200 g snow peas, trimmed
- 200 g button or brown mushrooms, sliced
- 1 medium red onion, cut into wedges
- 4 cloves garlic, minced
- 1 tsp finely grated ginger
- 2 tbsp cooking oil
Marinade
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 2 tsp cornflour
- 1/4 tsp ground white pepper
Stir-Fry Sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 cup chicken stock or water
- 1 tsp cornflour
Instructions
- Place the chicken in a bowl with the light soy sauce, Shaoxing wine, sesame oil, cornflour and white pepper. Mix thoroughly and leave to marinate for around 10 minutes while you prepare the remaining ingredients.
- Combine all the stir-fry sauce ingredients in a small bowl, stirring until the cornflour completely dissolves. Set aside.
- Heat a wok or large frying pan over high heat. Add a small amount of oil followed by the lap cheong.
- Stir-fry the lap cheong briefly until the slices become glossy and begin releasing some of their fat. Remove from the wok and set aside.
- Add the chicken in a single layer and allow it to sear briefly before stir-frying. Cook until lightly browned and almost cooked through, then remove and set aside with the lap cheong.
- Add the remaining oil if required, followed by the garlic and ginger. Stir-fry for around 20 seconds until fragrant.
- Add the mushrooms and stir-fry over high heat for 2 to 3 minutes until they begin to soften and develop some colour.
- Add the red onion and continue stir-frying for another minute. Keep the onion slightly crisp rather than cooking it until completely soft.
- Return the chicken and lap cheong to the wok and toss everything together.
- Give the prepared sauce another stir, then pour it into the wok. Allow it to come to a boil while continuously tossing the ingredients until the sauce thickens slightly and coats everything.
- Add the snow peas and stir-fry for only 1 to 2 minutes, until they become bright green and heat through while retaining their crunch.
- Remove from the heat immediately and serve with freshly steamed rice.