Simmered Chinese Cabbage and F

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Chicken thighs		2
Chinese leaves		4
Carrot		1/2
Sake		1 tbsp
Salt & pepper		a pinch each
Potato starch		1 tsp
Vegetable oil		as required
Sauce:
Oyster sauce		2.5 tbsp
Sake		1 tbsp
Chicken stock powder		1 tsp
Water		200ml
Sugar		2 tsp
Soy sauce		1 tbsp
Pepper		a little
Sesame oil		1 tsp
Sushi vinegar		1-1.5 tsp
Potato starch in a bit of water		as required

Method

Prep

10min

Cook

8min

Remove the chicken skin and cut into bitesize pieces. Put in a bowl with the sake, salt and potato starch and rub well. Keep aside for 5 minutes. Cut the Chinese leaves 1cm wide and slice the carrot 2mm thick.

Put 1 tbsp of oil in a frying pan and fry the chicken for 5 minutes on high heat. When nicely browned, remove to a plate. Wipe away the oil in the pan with some kitchen paper.

Add 1 tbsp of oil to the same frying pan and stir fry the Chinese leaves and carrots on high heat until soft. Add the oyster sauce, sake, chicken stock powder, water and sugar and reduce.

When the liquid has reduced to about half, return the chicken from Step 2 and add the potato starch in a bit of water to thicken the sauce. Pour over the soy sauce, sesame oil and sushi vinegar on top and stir to finish.

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