Stir-Fried Chicken

Name: Stir-Fried Chicken
Yield: Serves 4
Cuisine: Hong Kong (China)
Ingredients: Freshly ground black pepper, rice vinegar and dark soy sauce, to taste; Freshly ground black pepper, rice vinegar and dark soy sauce, to taste; 5 cm (2 inch) piece fresh root ginger, finely chopped; Freshly ground black pepper, rice vinegar and dark soy sauce, to taste; 1 large red or green chilli pepper, seeded and thinly sliced; 1 large red or green chilli pepper, seeded and thinly sliced; 450 g (1lb) free-range chicken breast fillet, skinned and sliced paper thin; 2 tablespoons groundnut oil; 3 shallots, finely chopped; 4 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

For stir-fried dishes, it is important that you have a really strong heat source and a plain metal wok or frying pan. These dishes really don’t work in a non-stick pan on a bedsitters’ single electric ring.

Ingredients

2 tablespoons groundnut oil
450 g (1lb) free-range chicken breast fillet

Asia
Hong Kong (China)
Main course

Method

Heat the oil in a wok or frying pan and cook the chicken quickly over a fierce heat for 1 minute, then remove and put on one side.

Sauté the garlic, shallots, chilli and ginger for 30 seconds. Pop the chicken back into the pan. Add pepper, vinegar and dark soy sauce to season. Stir together for about 30 seconds and serve.