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  • 52 Ratings

You don't have to visit Beijing to taste its food. Sydney-based chef Kylie Kwong's cookbook-cum-travelogue, My China, offers recipes from the capital like this homestyle dish, whose mosaic of sweet-sour flavors belies its few ingredients. More Stir-Fry Recipes

Kylie Kwong
January 2008

Gallery

Credit: © Quentin Bacon

Recipe Summary test

active:
25 mins
total:
1 hr 25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss the chicken, cornstarch and wine; let stand for 1 hour.

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  • In a wok, heat the oil. Add the chiles and stir-fry them over moderate heat until they begin to darken, about 1 minute. Using a slotted spoon, transfer them to a plate.

  • When the oil in the wok is shimmering, add half of the chicken; stir-fry over high heat until the chicken pieces are lightly browned and cooked through, about 3 minutes. Transfer the chicken to the plate with the chiles. Repeat with the second batch.

  • Return the chicken and chiles to the wok. Add the chopped ginger and cook until fragrant, about 1 minute. Add the brown sugar and stir-fry until the chicken is lightly caramelized, about 1 minute. Add the soy sauce, rice vinegar and chives and stir-fry until the sauce is just thickened, about 30 seconds. Serve immediately.

Serve With

Steamed rice.

Suggested Pairing

Off-dry German Riesling.

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