Twice Cooked Chicken Chinese S

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Chicken thighs		2
Onion		1
Carrot		1/2
Mushrooms		3
Spring onions		2
Garlic		2 cloves
Chinese chilli bean sauce (Tobanjan)		1 tbsp
Sweet bean sauce (Tenmenjan)		1 tsp
Black bean sauce (Touchijan)		1 tsp
Soy sauce		2 tsp
Oyster sauce		1 tsp
Rice wine (sake)		2 tbsp
Chilli oil		2 tsp

Method

Prep

10min

Cook

8min

Boil some water in a pan. Add 1 tbsp each of vegetable oil and salt and boil the chicken for 10 minutes.

Remove and allow to cool then cut the chicken into bitesize pieces and fry in 1 tsp oil in a frying pan.

Add the grated garlic, chilli bean sauce, sweet bean sauce and black bean sauce and stir well.

Add the sliced onion, carrot, mushrooms and stir fry well. Add half the rice wine to prevent it burning.

Add half the chilli oil, the remaining rice wine, oyster sauce and soy sauce and mix. Drizzle the remaining chilli oil on top.

Add the finely chopped spring onions and lightly mix before transferring to a serving dish.

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