In China, a traditional greeting is “ni chile ma” which translates as, “Have you eaten yet?” Hopefully you haven’t – which is why you’re here looking for something special to cook.
Well, I have just the thing for you! Here’s a fantastic Chinese recipe for Garlic Soy Chicken. At first glance, there looks to be a lot of ingredients, but don’t let that put you off; they can be thrown together fairly quickly. You are welcome to tweak the recipe according to what you like/ have available at the time. As a side note, if you do not have Chinese rice wine, you can use dry sherry instead.
450g chicken (thighs/breast (cut crosswise into 1/2-inch-thin strips)
1 tsp sesame oil (toasted)
1/4 tsp white pepper (finely ground)
1 tsp ginger juice
2 tbsp peanut oil or vegetable oil (divided)
5-6 garlic cloves (minced)
1 tbsp ginger, grated
1 tsp red chili flakes
1/2 cup red onion, chopped
a handful snow peas (trimmed)
1/2 red bell pepper (cut into thin strips)
for the sauce:
1 tbsp rice vinegar
2 tbsp soy sauce
2 tsp dark soy sauce
2 tsp Chinese rice wine
1/2 tbsp brown sugar
1 tsp cornflour
1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.
2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
3. Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
4. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
5. Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
6. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
7. Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.
8. When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
9. Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
10. Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
11. Turn heat off, and transfer to a serving plate.
12. Serve hot with steamed rice.