Chicken with Spring Onions

Ingredients

900g chicken thigh fillets
2 pieces dried citrus peel (2cmx3cm)
125ml peanut oil
1-2 tb sp chili flakes
2 tb sp finely chopped fresh ginger
120g thinly sliced spring onions
2 tb sp dark soy sauce
2 tsp sugar
1 tsp sesame oil
thinly sliced spring onion to garnish

Marinade

2 tb sp dark soy sauce
2 tb sp Chinese rice wine
2 tsp sesame oil
1 tb sp corn flour

Method

Combine the marine ingredients in a bowl. Trim the chicken of excess fat and sinew and cut into 3cm cubes. Toss the chicken in the marinade, cover with plastic wrap and marinate for 1 hour.

Meanwhile, soak the dried citrus peel in warm water for 20 minutes. Remove from water and finely chop - you will need 1+1/2 tsp of chopped peel.

Heat the oil in a wok until it is very hot. Drain the chicken from the marinade using a slotted spoon and stir-fry the chicken in batches for 2 minutes or until brown. Remove from the oil with a slotted spoon and leave to drain.

Drain all the oil from the wok except 1 tb sp .Reheat the wok, then add the chili flakes and ginger. Stir-fry for 10 seconds, then return the chicken to the wok. Add the spring onions, soy sauce, sugar, sesame oil, soaked citrus peel and 1/2 tsp salt and stir-fry for another 2-3 minutes. Garnish with the spring onion, then serve with rice.

(Serves : 4)