Marion’s. I’ve cooked it today for the second time, last time I was too hungry to bother with photos, but this evening it was so tasty ( all 3 Bankses were unanimous) that I simply must write about it. Not the fastest of stir fries, as the chicken’s double cooked, but worth the effort.

Chicken breasts ( thighs at Marion’s) were thinly sliced and marinated quickly in soy sauce and grated garlic. Sauce was prepared out of oyster sauce, a good splash of Shaoxing, dark soy, some sesame oil and a serious fat teaspoon of black pepper, this is perfectly enough as far as I’m concerned.

Chicken pieces were then tossed in cornflour and quickly panfried, then drained on the kitchen towels, I did that in 2 batches. Marion’s right, it is quite difficult to stop eating those chicken pieces, while the rest of the work is happening.

An onion, chopped quite thickly and some red pepper into the pan/wok, till a bit charred, in goes the chicken, in goes the sauce ( lovely smell of Shaoxing all over the kitchen), toss, toss, toss and it’s all ready to devour. I served it with rice, everything was eaten this evening and I was thanked profusely by the other 2 Bankses. Applause! 🙂