Ingredients
- 1 large chicken, chopped into 10 pieces
- 2 Tbsp cornflour
- ¼ cup Shaoshing cooking wine
- ¼ cup dark soy sauce
- 2 tsp sesame oil
- 2 Tbsp vegetable oil
- 2 onions, finely sliced
- 4cm piece ginger, cut into fine batons
- 8 cloves garlic, sliced
- 500ml chicken stock
- ¼ cup oyster sauce
- ¼ cup Xinxiang black vinegar
- 1 long green chilli, finely sliced
- 4 green shallots, finely sliced
- rice, to serve
Instructions
1 Toss the chicken in cornflour, Shaoshing, soy and sesame oil, then cover and refrigerate overnight to marinate.
2 Sear the chicken pieces in a wok in vegetable oil over a high heat until lightly browned, then set aside. Add the onions, ginger and garlic to the wok and cook briefly, until the mixture begins to stick to the bottom of the wok.
3 Return the chicken to the wok, then add the stock, oyster sauce and vinegar. Turn the heat to low, then cook gently for 1 hour, turning often, until the chicken is very tender. Mix in the chilli and shallots, then serve with rice.