Quick & Easy

Twice-cooked chicken with asian greens

“I love the whole process of making this recipe – and it tastes great.”
twice-cooked chicken with asian greens
1H 55M



1.Combine the water, stock, wine, garlic, ginger and sesame oil in large saucepan; bring to a boil. Boil, uncovered, 10 minutes. Add chicken, reduce heat; simmer, uncovered, 15 minutes. Remove from heat, cover; stand chicken in stock 3 hours. Remove chicken; pat dry with absorbent paper. Reserve stock for another use.
2.Using sharp knife or kitchen scissors, halve chicken lengthways; cut halves crossways through the centre. Cut breasts from wings and thighs from legs to give eight chicken pieces in total. Cut wings in half; cut breast and thighs into thirds. Place chicken pieces on tray; refrigerate, uncovered, 3 hours or overnight.
3.Meanwhile, make char siu dressing. Stir garlic, ginger, sauces and sugar over heat in small saucepan until mixture comes to a boil. Remove from heat; stir in vinegar.
4.Heat peanut oil for deep-frying in wok; deep-fry chicken, in batches, until browned. Drain on absorbent paper.
5.Heat extra 1 tablespoon of peanut oil in cleaned wok; stir-fry snow peas, choy sum and chinese broccoli until just tender. Add 2 tablespoons of the char siu dressing; stir-fry to combine.
6.Divide vegetables among serving plates; top with chicken, drizzle with remaining dressing, sprinkle with onion.

Kirrily Smith is currently working in the Test Kitchen, after starting her career as an apprentice pastry chef. She began as a junior and is moving up through the ranks.


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