Ingredients
500 g chicken thighs, skin removed (keep) & boned
Shaoxing cooking wine or sherry
½ tsp SIDS CRAZY SALT
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1 tsp sugar
½ tsp light soy
rice bran oil for frying
2 cups broccoli florets
½ cup sliced button mushrooms
½ cup sliced shiitake mushrooms (save water)
1 cup sprouts
Directions
Slice thigh meat across the grain and put in a bowl with a mixture of cooking wine, SIDS CRAZY SALT, garlic, ginger, sugar and soy. Marinate for 1 hour. Save marinade. Freeze the chicken skin for later crispy chicken dishes.
Heat wok and add oil and chicken then stir-fry until almost cooked then add broccoli and mushrooms. Stir-fry until broccoli is cooked but still crisp then add sprouts and fry another 30 seconds.
Add the marinade and a little of a thin slurry of cornflour mixed with mushroom water. Mix quickly so the cornflour thickens slightly and coates everything with a shiny glaze. Don't use too much or it will become glooey.
Serve immediately on noodles.
