Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Ching-He Huang
From Saturday Kitchen
Ingredients
- 200g/7oz chicken thighs, boneless, skin removed and cut into 2.5cm/1in chunks
- pinch sea salt flakes
- pinch ground white pepper
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 1 garlic clove, finely chopped
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 1 green chilli, seeds removed and finely chopped
- ½ onion, sliced
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tsp dark soy sauce
- 1 small carrot, peeled and sliced diagonally
- handful broccoli florets
- 1 spring onion, trimmed and sliced diagonally into 2cm/¾in pieces, to garnish
For the curry sauce
- 150ml/5fl oz cold chicken stock
- 1 star anise
- 1 tsp ground turmeric
- ½ tsp Madras hot curry powder
- 1 tsp light brown sugar
- 1 tbsp cornflour
Method
-
Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside.
-
To make the curry sauce, whisk together all the ingredients in a jug, then set aside.
-
Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma. Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through.
-
Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up. Transfer to a serving plate, garnish with the spring onion and serve immediately.
