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3 or 4 chicken thighs
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marinade:
2 teaspoons ( 1 heaping) cornstarch
2-4 teaspoons soy sauce
2-4 teaspoons rice wine or dry sherry
few grinds of white pepper
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vegetables: compatible things you have on hand. I happened to have:
fresh ginger
1 large rib celery, sliced
2 small heads Shanghai (baby) bok choy, sliced
1 small carrot, sliced diagonally into thin strips
1 small can sliced bamboo shoots, drained
4 or 5 medium white mushrooms, sliced
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light chicken stock
sesame oil
cornstarch slurry
Remove skin and debone chicken, trim away any visible fat, slice into
bite-sized pieces. Mix marinade ingredients till cornstarch is
dissolved, stir chicken pieces in to coat. Marinate for 30 -60
minutes. Start a pot of rice. Slice vegetables, reserve. Mix
cornstarch slurry, reserve. Heat chicken stock in microwave
(optional).
Heat wok or heavy pan to very hot, swirl in 1 or 2 TB oil (peanut or
neutral tasting, not olive), two quarter-sized slices of fresh ginger,
stir 15 seconds or so, add vegetables. Staying on high heat, stir/
toss until done to your liking--about two minutes. (Add a pinch of
sugar, optional but good for bok choy and celery) Remove, discard
ginger slices. Drain chicken of marinade and pat dry with paper
towel. If necessary, add another TB oil to wok, heat. When very hot,
add chicken in one layer to the extent possible. Press gently against
pan to maximize surface contact, don't stir for a minute, so the first
side can sear well. After searing, then stirfry until chicken is
done. Add back vegetables and about 1 cup of chicken stock and 1/4 to
1/2 teaspoon sesame oil. (May add reserved marinade at this point,
optional.) Bring to boil and stir in cornstarch slurry to thicken.
Serve with steamed rice. Pass optional soy sauce at table.
------------
marinade:
2 teaspoons ( 1 heaping) cornstarch
2-4 teaspoons soy sauce
2-4 teaspoons rice wine or dry sherry
few grinds of white pepper
------------
vegetables: compatible things you have on hand. I happened to have:
fresh ginger
1 large rib celery, sliced
2 small heads Shanghai (baby) bok choy, sliced
1 small carrot, sliced diagonally into thin strips
1 small can sliced bamboo shoots, drained
4 or 5 medium white mushrooms, sliced
-----------
light chicken stock
sesame oil
cornstarch slurry
Remove skin and debone chicken, trim away any visible fat, slice into
bite-sized pieces. Mix marinade ingredients till cornstarch is
dissolved, stir chicken pieces in to coat. Marinate for 30 -60
minutes. Start a pot of rice. Slice vegetables, reserve. Mix
cornstarch slurry, reserve. Heat chicken stock in microwave
(optional).
Heat wok or heavy pan to very hot, swirl in 1 or 2 TB oil (peanut or
neutral tasting, not olive), two quarter-sized slices of fresh ginger,
stir 15 seconds or so, add vegetables. Staying on high heat, stir/
toss until done to your liking--about two minutes. (Add a pinch of
sugar, optional but good for bok choy and celery) Remove, discard
ginger slices. Drain chicken of marinade and pat dry with paper
towel. If necessary, add another TB oil to wok, heat. When very hot,
add chicken in one layer to the extent possible. Press gently against
pan to maximize surface contact, don't stir for a minute, so the first
side can sear well. After searing, then stirfry until chicken is
done. Add back vegetables and about 1 cup of chicken stock and 1/4 to
1/2 teaspoon sesame oil. (May add reserved marinade at this point,
optional.) Bring to boil and stir in cornstarch slurry to thicken.
Serve with steamed rice. Pass optional soy sauce at table.
