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ingredients

• 600 g chicken thigh fillets cut into 1cm cubes
• 2 tablespoons Cornflour cornstarch
• 2 tablespoons shao hsing wine
• 2 tablespoons Peanut Oil
• 10 small dried Red chilli's
• 2 tablespoons Peanut Oil extra
• 5 cm piece of Ginger cut into thin strips
• 1 tablespoon brown sugar
• 2 tablespoons light soy sauce
• 1 tablespoon brown rice Vinegar
• 1 handful green garlic chives cut into 5cm lengths

smoky hot chicken stir-fried with dried red chillies and green garlic chives

by Kylie Kwong from Kylie Kwong: My China

(Serves 4 to 6)

1. Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
4. Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.