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• ½ organic chicken, jointed
• Selection of Asian greens
• ½ cup soy sauce
• 3cm julienned ginger
• 2cm ginger in chunks
• 2 cloves garlic chopped into large pieces
• 2 cloves chopped finely
• Star anise/dried spices
• Spring onion, finely sliced
• 1/2 cup Shou Xing wine
• 2 tbsp oyster sauce
• 1 chilli, deseeded, chopped
• Oil for frying
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Put soy, rice wine, dried spices, chilli, ginger and garlic into wok with enough water to cover chicken. Poach until almost cooked through, removing smaller chicken pieces as necessary. Dry chicken.
Pour poaching liquid over prepared Asian greens to blanch.
Deep fry chicken until golden brown.
Fry chopped garlic and shallots (spring onions) until crisp and drain.
Toss greens in a wok with a little oil, julienned ginger and oyster sauce. Serve topped with chicken, sprinkled with fried garlic and spring onions.
Serves: 2
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