500gm Chicken Thighs
1 tbps peanut oil
2 Shallots or 1 large onion
2-4 Chili’s of choice (1-2 Thai Chilies or 2-4 Pencil etc)
3 tbps Oyster Sauce
3 tbps Soy Sauce
1 tbps White Sugar
2 tbps Brown Sugar
1-2 cups Mixed Asian Vegetables
1-2 Cups Steamed White Rice
Start by chopping everything up!
You’ll want to finely dice your shallots/onions and chilies (No need to de-seed the chilies) and set them aside in a bowl for easy tossing into the wok when the time comes.
Next chop up the chicken thighs. I start by slicing them into small cubes, then just hack away at them with a cleaver. This way you can control how coarse or fine you want it. I like mine in fairly large chunks, so I don’t spend too much time mincing them up. (Editors note: You can add a teaspoon of Chinese 5 Spice to the chicken after it’s minced and let it sit for around 10 minutes to add another layer of flavour, Boo just didn’t do it this time.)
Next up, time to make the sauce. Just combine the sugars, oyster sauce, soy sauce and a touch of chicken broth/stock (water is fine if you don’t have small amounts of chicken broth/stock about) and make sure to dissolve the sugars completely. You’ll want to end up with about 1 cup of liquid.
Time to get woking! Crank up the heat as high as you can get and make sure that wok is stinking hot! Toss in some peanut oil, then the chicken and get to stir frying!
You’ll want to stir fry the chicken until it’s good and cooked and you also want it to form a bit of a fond on the bottom of the wok. (Fond is a fancy chef word for bits of food that stick to the pan). You’ll want this fond to help give off some intense flavours.
Once you’ve got the chicken cooked through, and a nice little fond on the bottom of the wok, splash in a small amount of the sauce you made to lift up that fond, and start to caramelize it onto the chicken. This will only take around 10 seconds or so, depending on how hot your stove top can get.
Next, toss in the onions and chilies and stir fry for about 30-40 seconds.
Now’s the time to add in your vegetables, they should cook in next to no time, and once you think it’s close to being done, toss in the last of the sauce, and let it simmer down so you have this nice glazed sauce over all the chicken and veg.
And that’s it! Once the sauce has thickened up and glazed everything, serve it over some nice steamed white rice and enjoy!
Stir frying is so simple and easy, and it’s also a lot of fun to toss food around in a wok, watch it cook in seconds and have some great flavours too boot!
The techniques are simple and quite easy to learn, and once you’ve got the hang of the basics, you’ll be able to create anything your mind can come up with!
Remember folks, cook for you, cook what you like, use recipes as a guide to learn techniques, take out what you don’t like, and put in what you do like! Cooking is easy and fun and delicious, and never let anyone tell you worcestershire sauce doesn’t go on a pavlova…