Chicken & Pickled Ginger in Honey Sauce

Name: Chicken & Pickled Ginger in Honey Sauce
Cuisine: China
Ingredients: ½ teaspoon salt; 1 teaspoon shaoxing; 1 green capsicum (pepper), cut into large dice; 1 tablespoon dark soy sauce; 2 tablespoons honey; 250 ml (9 fl oz/1 cup) fresh chicken stock; 1 teaspoon sea salt; 1 teaspoon dark soy sauce; 1 tablespoon light soy sauce; 4 free-range or organic chicken legs, chopped through the bone into bite-sized pieces; 125 g (4½ oz) pickled ginger, finely sliced; 1 red capsicum (pepper), cut into large dice; peanut oil, for deep-frying

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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.

Ingredients

4 free-range or organic chicken legs, chopped through the bone into bite-sized pieces
125 g (4½ oz

Asia
China
Main course

Method

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 2