Ken Hom's Ginger-flavoured Provençale Chicken
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Author: Son of Groucho Status: published license cc-by tags: chinese, chicken, eat proper meals project, wok,
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Share on TwitterKen Hom's Ginger-flavoured Provençale Chicken
INGREDIENTS:
Serves 4
750g Chicken
3 tablespoons olive oil
6 crushed garlic cloves
2 tablespoons finely chopped root ginger
1 onion, coarsely chopped
1 teaspoon salt
half teaspoon ground black pepper
750 g tin of tomatoes, with liquid
50g black olives
300 ml chicken stock
20 basil leaves
2 teaspoons sugar
For marinade:
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon salt
half teaspoon ground black pepper
METHOD:
Cut the chicken into 5 cm pieces. Mix marinade and add to chicken. Leave in fridge for at least 30 minutes. Remove chicken and discard excess marinade.
Heat wok until hot. Add the oil and when very hot add chicken and brown it. Turn heat down to medium and brown for 5 minutes. Remove chicken and pour off all but 2 tablespoons of oil and fat.
Reheat the wok and add the garlic, ginger, onion, salt and pepper and stir fry for 1 minute. Reduce heat and cook for 3 minutes. Add tomatoes, olives and stock. Simmer for 15 minutes or till chicken is cooked. Add basil leaves, sugar and pepper plus salt to taste. Cook for another 2 minutes.
