Chefs secret 5 spice chicken stir-fry.
This is one of chefs go-to stir-fries. I learnt it cooking in an Asian restaurant but have changed some ingredients for the recipe perfecting it over the years. I like the ingredients chopped chunky for this recipe as opposed to thin slices. the lettuce gives it a fresh balanced flavour. you can shred it or serve it in a whole lettuce leaf. Sprinkle some sesame seeds or spring onion, sliced thinly long ways and put in water to curl over the top for presentation.
This take away style stir-fry wont let your taste buds down.
5 spice originated in Southern China. It is usually made with star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. Which are grounded to a powder. It is believed that the Chinese were trying to make a “wonder powder” encompassing all of the five elements, wood, fire, earth, metal, and water. All the spices even are believed to have health benefits.
Recipe
Makes 2 Serves
Ingredients
2 Chicken Thighs, Rough Medium Dices
4 Cloves Garlic, Roughly Chopped
2 Spring Onions (Shallots, Scallions, Green Onions), Chopped into 2 Inch Batons
¼ Red Capsicum Red Bell Pepper), Rough Medium Dices
¼ Red Capsicum (Red Bell Pepper), Rough Medium Dices
¼ Yellow Capsicum (Yellow Bell Pepper), Rough Medium Dices
8 Small Dried Shiitake Mushrooms (Soaked in Water), Halved
2 Tablespoons Peanut Oil or Any Cooking Oil
Marinade
2 Tablespoons Light Soy Sauce
1 Teaspoons Five Spice Powder
1 Teaspoons Corn Starch
1 Teaspoon Sesame Oil
1 Teaspoon Baking Powder
½ Tablespoon Water
Sauce
¼ Cup Chefs Master Stock, Chicken Stock or Water
1 Tablespoon Dark soy
1 Teaspoon Sesame Oil
½ Tablespoon Brown Sugar
1 teaspoon Five Spice Powder
1 Tablespoon Corn Starch
2 Tablespoon Soaked Dried Shiitake Mushroom Water
Directions
Cut your chicken to medium dices add them in a bow with your marinade mix. With your hands massage the mixture to infuse the ingredients into the chicken. Set aside for 2 hours (this insures the chicken is nice and tender).
Soak your dried shiitake mushrooms in water for 2 hours (save the water for your sauce)
Chop your vegetables and set them aside. Set the spring onion (scallion, shallots, green onions) stems and leaves separate.
In a bowl add your sauce mix together and mix to combine. Set aside
Heat your wok to high heat, add 2 table spoons of peanut oil, once heated add your chicken.
Cook the chicken until golden brown (cooking both sides roughly 3 minutes a side). Take the chicken out and set aside to drain (i use a sieve).Leave the oil in the wok.
Add more oil and put your wok to medium-high heat if needed and add your vegetables besides the scallion leaves.
Cook the vegetables stirring every 30 seconds.
Once the vegetables are cooked to your liking add the scallion leaves and cook for 30 seconds.
Take the veg out and set side to drain.
With a paper towel wipe off the oil in the wok. Stir your sauce in the bowl to mix it through. Add your sauce to the wok.
When your sauce bubbles add your chicken and vegetables toss through
Turn the wok off and set aside.
Cut your lettuce leave at the white stem part on the leaf and carefully peel off a leaf. Set on a plate and repeat for the second leaf.
Serve the 5 spice stir-fry in the lettuce bowl. Use any garnish you wish.
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