Drunken chicken, baby corn, greens & chilli

Name: Drunken chicken, baby corn, greens & chilli recipe
Yield: 5
Ingredients: 4 garlic cloves, crushed; 5cm piece (25g) ginger, finely grated; 2 tbs finely chopped coriander; 2 tbs finely chopped Vietnamese mint; 140g tom yum paste; 2 tbs sesame oil; 800g skinless chicken thigh fillets, cut into 3cm pieces; 2 1/2 tbs peanut oil; 1 onion, thinly sliced; 1/2 cup (125ml) Chinese rice wine (shaohsing); 2 x 125g punnets baby corn; 1 bunch gai lan, trimmed, stems cut into batons, leaves torn; 1 long red chilli, thinly sliced, to serve (optional)

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by Dominic Smith

Feb 11, 2021

This spin on the Zhejiang classic makes a perfect mid-week dinner.

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

Method

1.

To marinate the chicken, place the garlic, ginger, herbs, tom yum paste, sesame oil and chicken in a large 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 or large high-sided frypan with the oil over high heat. Add the onion and fry for 1-2 minutes until onion begins to soften. Add the chicken and stir-fry for a further 5-6 minutes until chicken is starting to brown. Add the shaohsing and toss chicken to coat. Add the baby corn and gai lan and stir-fry for 5-6 minutes until chicken is cooked, vegetables are tender but still crisp.
3.

Transfer to a large platter and serve with chilli, if using, alongside.