Everyday Stir-Fried Chicken

Everyday Stir-Fried Chicken

from Ellen's kitchen, with thanks to Every Grain of Rice by Fuchsia Dunlop

Ingredients:

• 4 boneless, skinless chicken breasts
• 2" section of English hothouse cucumber
• 2/3 celery stick
• 1 garlic clove
• equivalent amount of fresh ginger
• 1 spring onion, white part only
• 1 fresh red chili
• 3 tbs cooking oil
• Marinade:
• 1/4 tsp salt
• 1tsp potato flour
• 1 tsp Shaoxing wine
• 1 tsp soy sauce
• 2 tbs water
• Sauce:
• 1/4 tsp sugar
• 1/2 tsp potato flour
• 1 tsp Shaoxing wine
• 2 tsp soy sauce
• 1/2 tsp vinegar
• 1 tbsp chicken stock or water

Using:

• sharp knife, slice chicken in 1/8" thick slices along grain of meat.  Place in low bowl.  Add marinade and mix well.  Set aside.

Cut:

• cucumber in half lengthways and then cut lengthwise in 1/8" strips.  De-string celery and cut into strips to match cucumber.  Set aside in small bowl.

Peel:

• and thinly slice garlic and ginger.  Cut spring onion white and (deseeded) chili on diagonal into thin "horse-ear" slices.  Set aside in another small bowl.

Combine:

• sauce in small bowl.

Heat:

• oil in seasoned wok over high flame.  Add chicken and stir briskly.  When pieces separated, add garlic, ginger, onion, and chili and stir-fry until can smell frangrance and almost cooked but still a bit pink. 

Add:

• cucumber and celery and stir-fry until very hot.  

Give:

• sauce a stir, pour into center of wok and stir quickly as thickens and coats chicken.  Serve.