Adam Liaw’s stir-fried chicken and pak choy
A stir-fry doesn’t need to be much more than a favoured vegetable flavoured with a bit of meat and a few savoury seasonings.
Ingredients
1 bunch green pak choy (3 pak choy)
300g chicken thigh fillets, cut into 3cm pieces
¼ tsp bicarbonate of soda
1 tsp cornstarch
1 tsp soy sauce
½ tsp sesame oil
2 tbsp vegetable oil
2cm ginger (unpeeled), sliced and bruised
2 cloves garlic, roughly chopped
1 tbsp Shaoxing wine
2 tbsp oyster sauce
1 tsp soy sauce
¼ tsp sugar
1 tsp cornstarch mixed with
¼ cup cold water
Method
Step 1
Separate each individual “leaf” of pak choy from the stem and rinse away any dirt. When you get close to the centre, you can trim the stem and keep the small group of central leaves intact. Place in a large bowl of cold water to soak for 10 minutes.
Step 2
Combine the chicken with the bicarb, cornstarch, soy sauce and sesame oil. Set aside.
Step 3
Heat a wok over high heat and add the oil. Fry the chicken until browned and then remove from the wok and set aside. Brush out the wok if necessary. Add a little more oil if needed and fry the ginger and garlic, then add the pak choy to the wok and toss for a minute or two until starting to wilt but not coloured. Return the chicken to the wok and add the Shaoxing wine, oyster sauce, soy sauce and sugar and toss to combine. Thicken the sauce with a little of the cornstarch mixture, then remove to a plate and serve.
Adam’s tip: Bicarb of soda, used to create the carbon dioxide that helps cakes rise, can also be used to tenderise meats, stretch noodles or help browning.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-stir-fried-chicken-and-pak-choy-20240912-p5ka4x.html