Wine-Braised Chicken

Name: Wine-Braised Chicken
Yield: Serves 4
Cuisine: China
Ingredients: egg noodles, to serve; 450 g/1 lb skinless chicken breasts; 45 ml/3 tbsp Chinese rice wine or medium-dry sherry; 2.5 ml/½ tsp caster/superfine sugar; 2.5 ml/½ tsp caster/superfine sugar; 30 ml/2 tbsp groundnut/peanut oil; 2.5 ml/½ tsp salt; 30 ml/2 tbsp crushed garlic (4–5 cloves); 45 ml/3 tbsp Chinese rice wine or medium-dry sherry; 2.5 ml/½ tsp white pepper; 30 ml/2 tbsp grated fresh root ginger; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; Chinese celery leaves, to garnish; 200 ml/7 fl oz/scant 1 cup water; 1 celery stick, sliced; 30 ml/2 tbsp groundnut/peanut oil; 5 ml/1 tsp sesame oil; 15 ml/1 tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Cantonese rice wine, or mi jiu, which is a pale, light alcohol, makes a good marinade for the chicken in this dish, combined with the flavours of celery, garlic and ginger.

Ingredients

450 g/1 lb skinless chicken breasts
45 ml/3

Asia
China
Guangzhou
Cantonese
Main course

Method

Cut the chicken into 2.5 cm/1 in cubes. Put the rice wine in a bowl and blend in the garlic, ginger, pepper, sugar and salt. Stir in the chicken to coat evenly and leave to marinate for 15 minutes.
Heat the oil in a wok over a high heat. Fry the celery for 30 seconds, then reduce the heat slightly and add the chicken and its marinade. Stir-fry for 2 minutes, or