Heat the oil in a seasoned wok over a high flame. Steamed egg custard with minced pork toppingįuchsia Dunlop’s steamed egg custard with minced pork topping.įirst make the topping. At the last minute, add the spring onion greens, cover for just a moment to let them feel the heat, then serve. Reduce the heat, cover and simmer for about 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.Īt the end of the cooking time, increase the heat to reduce the liquid, if you wish, and adjust the seasoning as needed. Bring to a boil, then add the sugar, soy sauce and chestnuts, along with salt to taste (three quarters of a teaspoon should do). Splash the Shaoxing wine into the wok and stir well, then tip in the stock or water. Drain off some of the excess oil, if you wish. Add the chicken pieces and fry until they are lightly browned: don’t move them around too much, but let them rest against the base of the wok so they take a little colour. When it is hot, add the ginger and spring onion whites and stir-fry until fragrant. Cut the spring onion greens into neat 4cm lengths. Lightly smack the ginger and spring onion whites with the flat of a cleaver blade or a rolling pin just to loosen them, then cut each spring onion white into a couple of pieces. 4 boneless chicken thighs (about 350g), preferably skin onĢ spring onions, white and green parts separatedġ ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets)Ģ00g cooked, peeled chestnuts (canned or vacuum-packed)Ĭut the chicken thighs into even, bite-sized chunks.
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