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Stir-fried chicken with lap cheong and mangetout
Serves 2-4 Starters and mains
Ingredients
- 1tbsp vegetable oil
- 2 garlic cloves, thinly sliced
- 1 slice ginger
- 200g chicken thigh fillets, thinly sliced
- 1 lap cheong (Chinese sausage), thinly sliced
- 1tbsp Shaoxing rice wine
- 250g mangetouts, trimmed
- 1tbsp oyster sauce
- 100ml chicken stock
- 1⁄2tsp sesame oil
Method
Put the oil into a hot wok, add the garlic and ginger and stir-fry for 20 seconds. Add the chicken and lap cheong and stir-fry until the chicken starts to colour.
Deglaze the pan with the Shaoxing rice wine, then add the mangetouts, oyster sauce and chicken stock. Increase the heat to high and cook until the mangetouts are just tender. Check the seasoning and adjust with salt and white pepper, then drizzle with sesame oil and serve with steamed rice.
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