Braised ginger chicken is a Sichuanese dish that's easy to cook.
- 100 ml vegetable oil
- 20 g ginger, finely chopped
- 200 g shallots, finely chopped
- 200 ml chicken stock
- 400 g poached chicken, deboned, cut into chunks
- 150 ml soy sauce
- 15 ml Chinese brown vinegar
- 15 g corn flour
- chilli oil (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the vegetable oil in a wok over medium-high heat. When hot, add the ginger and half the shallots, and cook, stirring, until fragrant. Add the chicken stock, chicken and soy sauce. Season with salt and cook, covered, for 2 minutes.
Dissolve the cornflour in a bowl with water. Add the Chinese brown vinegar and dissolved corn flour to the wok. Add the remaining shallots. Cook for a further minute. Garnish with chilli oil, if using. Divide among plates and serve.