Drunken Chicken, Baby Corn, Greens & Chilli

Ingredients

Main Ingredients

• 4 Garlic cloves, crushed
• 5cm piece (25g) ginger, finely grated
• 1 tbs finely chopped coriander
• 1 tbs finely chopped Vietnamese mint
• 140g tom yum paste
• 2 tbs sesame oil
• 800g skinless chicken thigh fillets, cut into 3cm pieces
• 2 tbs peanut oil
• 1 onion thinly sliced
• 125ml Chinese rice wine (shao hsing)
• 2 x 125g punnets baby corn
• 1 bunch gai lan (Chinese broccoli), trimmed, stems cut into batons, leaves torn
• 1 long red chilli, thinly sliced, to serve (optional)

Method

1. To marinate chicken, place garlic, ginger, herbs, tom yum paste, sesame oil and chicken in a bowl. Season and toss well to combine. Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge.
2. Heat a large wok with the peanut oil over high heat.
3. Add the onion and fry for 1-2 minutes until onion begins to soften.
4. Add the chicken and stir-fry for a further 5-6 minutes until chicken is starting to brown.
5. Add the rice wine and toss chicken to coat.
6. Add the baby corn and gai lan and stir-fry for 5-6 minutes until chicken is cooked and vegetables are tender but still crisp.
7. Transfer to a bowl and serve with rice and chilli (if using).

Product used in recipe

• Valcom - Thai Tom Yum Paste