michelle picker cooks

A quick and saucy Cantonese style stir-fry which ticks all the boxes, from The Woks of Life.

Cut 450g (1 lb) of boneless chicken thighs into chunks and place them in a bowl. Add 30ml (1 fl oz) of water, 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of vegetable oil, 1 teaspoon of cornflour (cornstarch) and ⅛ of a teaspoon of ground white pepper. Mix well and allow to marinate for at least 30 minutes. Meanwhile, prepare the sauce by combining ½ a cup of chicken stock with 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, ½ a teaspoon of sugar, ½ a teaspoon of sesame oil and ⅛ of a teaspoon of ground white pepper. Mix well and set aside. When you’re ready to cook, heat 2 tablespoons of oil in a wok over medium heat and add 2 teaspoons of finely minced ginger. As soon as the ginger smells fragrant add 225g (8 oz) of sliced preserved mustard stems (zhàcài, 榨菜). Stir fry for a minute until dry then add 3 cloves of minced garlic, 3 dried chillies and the white parts of 1 spring onion (scallion) cut into 4cm (1½”) lengths and smashed with a cleaver. After 30 seconds, move the mustard greens aside, add a little more oil to the centre of the wok and add the chicken in one layer. Let the chicken cook for 1 minute a side then stir fry everything together. Add 2 teaspoons of Shaoxing wine around the perimeter of the wok and stir everything together. Now add the prepared sauce, turn the heat down and simmer slowly for 3-4 minutes to reduce the sauce. If the mixture looks too wet simmer a little longer to reduce the liquid. Alternately, if it’s too dry, add a little stock. Turn the heat up and add the green parts of the spring onion, also cut into 4cm (1½”) lengths. Make a slurry of 1 teaspoon or cornflour mixed with 2 teaspoons of water. Use some (or all) of this to thicken the sauce, cooking for 30 seconds, until you have a good consistency. Serve with steamed rice.