Ching-He Huang's five spice chicken, part 2
Five Spice Chicken, Shanghainese Nian gao, and Mushroom Stir Fry – the perfect delicious supper!
Preparation time: 10 minutes
Cooking time: 10 minutes
For the chicken
400g of chicken breast, sliced then cut into even sized chunks
2 tablespoon oyster sauce (bought)
2 tablespoon corn flour
Pinch of salt and pepper
1 tablespoon groundnut oil
2 cloves crushed and finely chopped garlic
1 tablespoon ginger, grated
1 teaspoon crushed dried red chilies
1 handful of sliced Shanghainese nian gao (optional)
250ml fresh chicken stock
1 small carrot, julienned
100g pak choy, whole leaves, washed, peeled, sliced
200g chestnut mushrooms, sliced
2 tablespoon dark soy sauce
2 tablespoon rice wine or dry sherry
½ teaspoon Chinese five spice powder
1 tablespoon corn flour + 2 tablespoon cold water
1 spring onion, finely chopped
1. Place the chicken in a bowl and season with oyster sauce, salt, ground white pepper and corn flour. Set aside.
2. Heat a wok over high heat and add the groundnut oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry for 3-4 minutes until golden brown. Season with some crushed dried chilies. Add a handful of sliced Shanghainese nian gao and stir fry for 2 minutes until cooked through.
3. Add the chicken stock, carrot, pak choy and chestnut mushrooms and season with dark soy, rice wine and five spice powder and bring to a boil. Add the blended corn flour mixture and stir well.
4. Sprinkle over the spring onions and serve with Jasmine rice.