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Five spice chicken

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Origin of dish:  China
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 2):

    For the chicken
    400g of chicken breast, sliced then cut into even sized chunks
    2 tablespoon oyster sauce (bought)
    2 tablespoon corn flour
    Pinch of salt and pepper
    1 tablespoon groundnut oil
    2 cloves crushed and finely chopped garlic
    1 tablespoon ginger, grated
    1 teaspoon crushed dried red chillies
    1 handful of sliced Shanghainese nian gao (optional)
    250ml fresh chicken stock
    1 small carrot, julienned
    100g pak choy, whole leaves, washed, peeled, sliced
    200g chestnut mushrooms, sliced
    2 tablespoon dark soy sauce
    2 tablespoon rice wine or dry sherry
    ½ teaspoon Chinese five spice powder
    1 tablespoon corn flour + 2 tablespoon cold water

    For garnish
    1 spring onion, finely chopped


1. Place the chicken in a bowl and season with oyster sauce, salt, ground white pepper and corn flour. Set aside.
2. Heat a wok over high heat and add the groundnut oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry for 3-4 minutes until golden brown. Season with some crushed dried chillies. Add a handful of sliced Shanghainese nian gao and stir fry for 2 minutes until cooked through.
3. Add the chicken stock, carrot, pak choy and chestnut mushrooms and season with dark soy, rice wine and five spice powder and bring to a boil. Add the blended corn flour mixture and stir well.
4. Sprinkle over the spring onions and serve with Jasmine rice.

Advice: This is a great dish served with Jasmine rice or brown rice if you are watching what you eat; the rice soaks up the yummy sauce. You could vary the meat too, and use pork or turkey and even strips of beef – it would be just as good. If you cannot find oyster sauce – try using hoi sin or yellow-bean which are available in all good supermarkets.

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