This is delicious with the pickled ginger. You can use the ginger that the Japanese use on sushi if you like — it has a compelling sweetness that’s perfect for this recipe.
If you don’t like bones as much as I do (I find they give the meat more flavour), buy chicken thigh fillets and cut each into four pieces.
To make the marinade, mix together the soy sauces, shaoxing and salt, add the chicken pieces, and leave for 30 minutes.
Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the chicken pieces in batches until lightly browned, then remove and drain on paper towel. Pour all but
Reheat the wok until just smoking. Add the ginger and capsicum and stir-fry for 30 seconds until fragrant, then deglaze the wok with the shaoxing. Add the chicken to the wok along with the honey, dark soy sauce, sea salt and chicken stock. Cover and simmer over medium heat for 3 minutes, or until the chicken is cooked through.
© 2008 All rights reserved. Published by Murdoch Books.