Ingredients
- 700g chicken thigh fillet, cut into strips
- 2 Tbsp cornflour
- ¼ cup Shaoshing Chinese cooking wine*
- 1 cup sliced dried shiitake mushrooms
- 2 dried chillies
- ¼ cup vegetable oil
- 2 brown onions, finely sliced
- 4 cloves garlic, finely sliced
- 6cm piece ginger, sliced into fine batons
- ¼ cup roasted peanuts, chopped
- ¼ cup soy sauce
- juice of ½ lime
- 4 green shallots, finely sliced
- 1 punnet grape tomatoes, halved
- ½ bunch Vietnamese mint leaves
Instructions
1 Combine the chicken, cornflour and Shaoshing in a bowl, mix well, then refrigerate to marinate for 1 hour. Place the mushrooms in a bowl and cover with warm water. Set aside for 45 minutes, then squeeze dry.
2 Pour the vegetable oil and chillies into a wok and set over a moderate heat. Cook until the chillies are beginning to darken, then scoop them out and set aside. Increase the heat to high and fry the chicken in batches for 3 minutes, until sealed, then set aside.
3 Fry the onions, garlic and ginger in the wok for 2 minutes, until beginning to brown, then add the mushrooms and cook for 3 minutes. Return the chicken to the wok and mix in the peanuts, soy and lime juice. Cook until thickened, then stir in the shallots, tomatoes and Vietnamese mint to serve.
COOK’S NOTES: * Shaoshing is available from many supermarkets and all Asian grocers. If unavailable, use dry sherry instead.