Ruminations and recipes from a small kitchen in a big city.

21.2.17

Stir-fried chicken and vegetables.

I remember when chicken was a luxury. Nine dollars for breast fillets means it's now one of the few proteins that fits a family budget. Their appetites are growing.

Cut two chicken fillets into slices. (Not too small, they will shrink slightly in the wok as they give off fluid.)

Marinate them in soy, ginger, garlic and a little sesame oil mixed into peanut oil. Overnight is good otherwise a few hours.

Slice red capsicum, spring onions, a white onion, button mushrooms, carrot, broccoli, green beans and cabbage. Blanch green beans and broccoli.

Heat wok. Put in chicken first to sear in a little oil, then add the vegetables. Forget about all that spectacular orchestration of vegetables flying around over three-foot high flames; this is not a cooking show. I have an ordinary stove, so I simply toss the chicken and vegetables around for a couple of minutes to touch the hot wok and then put the lid on and they kind of steam through to finish off. Speed is the key.

When the chicken and vegetables are nearly done, add a mixture of a teaspoon of cornflour mixed through half a cup of water and a dash of soy and stir through to give the whole thing a nice sheen. Or add some oyster sauce. Serve on rice.

Optional: add sliced chilies and sesame seeds.

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