Hoisin Chicken

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If you’ve ever wondered how Chinese restaurants manage to serve perfectly white, perfectly cooked, stir-fried chicken, you are about to find out.

To serve 2 people you need:

450g chicken thigh fillets
1tbs dry sherry
2tsp cornstarch (cornflour)
1 lightly beaten egg white
4tbs oil
3 garlic cloves, sliced
4 chopped scallions
200g sliced mushrooms
3-4tbs hoisin sauce

Cut the chicken into bite-sized pieces and put it in a bowl. Add the sherry, cornstarch and egg white. Stir through to coat evenly. Leave to marinade for about 30 minutes.

Heat a wok and add the oil. Fry the garlic and, as soon as it starts to go brown, toss in the chopped scallions and stir fry them for about half a minute.

Add the chicken and cook for about 4 minutes, stirring and tossing all the while. Remove with a slotted spoon and set aside.

Add the mushrooms to the wok and cook them for 5 minutes or until cooked through, stirring and tossing as before. Stir in the hoisin sauce, then return the chicken and toss all the ingredients together until thoroughly heated through..

Serve at once with boiled rice and a green vegetable.

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