Twice-cooked chicken with asian greens
“I love the whole process of making this recipe – and it tastes great.”
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Cooking tools:
- Wok
- Saucepan
- Chef's knife
- Kitchen shears
- Cutting board
- Baking sheet
- Paper towel
- Refrigerator
- Stove
- Plate
- Spoon
Ingredients
- 2 1/2 litres (10 cups) water
- 1 litre (4 cups) chicken stock
- 2 cups (500ml) chinese cooking wine
- 8 cloves garlic, crushed
- 10 centimetre piece fresh ginger (50g), sliced thinly
- 1 teaspoon sesame oil
- 1.6 kilograms chicken
- peanut oil, for deep-frying
- 1 tablespoon peanut oil, extra
- 150 grams snow peas, trimmed
- 500 grams choy sum, chopped coarsely
- 350 grams chinese broccoli, chopped coarsely
- 2 green onions, sliced thinly
- 2 cloves garlic, crushed
- 5 centimetre piece fresh ginger (25g), grated finely
- 1/4 cup (60ml) char siu sauce
- 2 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 tablespoon rice vinegar
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