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AdamLiawSStir-friedChickenAndPakChoy

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

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.
2. Combine the chicken with the bicarb, cornstarch, soy sauce and sesame oil. Set aside.
3. Heat a wok over high heat and add the oil.
4. Fry the chicken until browned and then remove from the wok and set aside.
5. Brush out the wok if necessary.
6. 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.
7. Return the chicken to the wok and add the Shaoxing wine, oyster sauce, soy sauce and sugar and toss to combine.
8. Thicken the sauce with a little of the cornstarch mixture, then remove to a plate and serve.