Smoky Hot Chicken Stir-Fried With Dried Red Chillies And Green G

• 600 g skinless chicken thighs, cut into 1cm cubes
• 2 tablespoons cornstarch
• 2 tablespoons shao sing wine
• 2 tablespoons peanut oil
• 10 small dried red chilies
• 2 tablespoons peanut oil, extra
• 5 cm piece ginger, cut into thin strips
• 1 tablespoon brown sugar
• 2 tablespoons light soy sauce
• 1 tablespoon chinese black vinegar
• 1/4 cup garlic chives, cut into 5cm lengths

1. Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2. Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
4. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
5. Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.

chicken, cornstarch, shao sing wine, peanut oil, red chilies, peanut oil, ginger, brown sugar, soy sauce, chinese black vinegar, garlic chives

Taken from www.food.com/recipe/smoky-hot-chicken-stir-fried-with-dried-red-chillies-and-green-g-354374 (may not work)