Chinese chicken curry

Step 1

Combine the chicken with the marination ingredients (1 tsp shaoxing, 1 tsp light or all purpose soy and 1 tsp of potato starch or cornstarch).

Step 2

Stir vigorously to combine. Set aside for at least 10 minutes and up to 30 minutes.

Step 3

Chop your onions. Prep your garlic and ginger if not using paste. Chop whatever vegetables you are using. Measure out your spices, stock and coconut milk. This goes really fast. Be ready.

Step 4

Heat your wok (or big skillet) over medium high heat. Don't use a bucket. That was a joke.

Step 5

Add the oil. Swirl the oil up the sides of the wok. Turn the heat up to high. Yes. You want real heat here.

Step 6

Add the chicken and cook, stirring constantly, until the chicken is just opaque.

Step 7

Toss in the onions and sturdy vegetables if using, the garlic and ginger (or paste), the curry powder and the Chinese five spice.

Step 8

Stir fry for about 90 seconds. Add the stock, coconut milk, salt and monosodium glutamate. Stir to combine thoroughly.

Step 9

Add 1 tablespoon of shaoxing wine and 1 teaspoon of sesame oil.

Step 10

Add the peas and bring to a boil. Turn the heat down to a simmer. Cook until the chicken is done. This should take 3 or 4 minutes (depends on the size of your bites). If you are concerned you are going for an internal temperature of 170F.

Step 11

Give the potato starch slurry a last minute stir (it settles) and add it to the curry. Bring to a simmer to thicken.

Step 12

Taste for salt. If you are using shaoxing from a grocery store it has salt and you should be good but if not add a little at a time. You can always add salt. You can never take it away.

Step 13

Serve with plain white rice. I like jasmine. I'm thinking I'd like this as a noodle dish too. Something to think about.