Smoky Hot Chicken Stir-Fried With Dried Red Chillies And Green G - cooking recipe

Ingredients

600 g skinless chicken thighs, cut into 1cm cubes
2 tablespoons cornstarch
2 tablespoons shao sing wine
2 tablespoons peanut oil
10 small dried red chilies
2 tablespoons peanut oil, extra
5 cm piece ginger, cut into thin strips
1 tablespoon brown sugar
2 tablespoons light soy sauce
1 tablespoon chinese black vinegar
1/4 cup garlic chives, cut into 5cm lengths

Preparation

Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
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.
Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.