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Northern-style hot and sour chicken
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 by Ching He-Huang
Irresistible with stir-fried fine beans, chunky potato wedges or egg fried rice.
Serves 4
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 Ingredients
1 tbsp groundnut oil
5 cloves garlic, finely chopped
500g chicken thigh drumstick, halved on the bone, skin off
1 tbsp Shaosing rice wine
For the sauce
2 medium red chilli, deseeded and sliced
5 cloves garlic, finely chopped
1 inch fresh root ginger, peeled and sliced into matchsticks
1 tsp chilli sauce
250ml chicken stock
1 tbsp light soy sauce
2 tbsp rice vinegar
4 tbsp honey
1 spring onion, finely chopped
Method
1. Heat the wok over a high heat and add the groundnut oil.
2. When the wok is smoking, add the garlic and stir-fry for a few seconds. Then add the chicken pieces and stir-fry for 2 minutes.
3. As the chicken starts to cook, add a tbsp of Shaosing rice wine. Stir fry the chicken for about 3 minutes until browned.
4. Add all the sauce to the wok that the chicken is already in and simmer on a medium heat for 10 minutes, until the sauce is reduced by half and slightly sticky.
5. Sprinkle chopped spring onion and serve immediately.
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