“Liberation” accompanies you in the kitchen, both on big days and on small ones. Today a dish full of badr.
This Tuesday is Ginger Chicken, the recipe of which we discovered Mamahuhu, pop and no holds barred Chinese cuisine (1), which brings together dishes offered by the chefs of the Parisian restaurants of the Mamahuhu group (Panda Panda, Dumpling Queens, Tiger Tiger, etc.).
For four people you need: 600 g of boneless chicken thighs; 3 minced garlic cloves; 5 slices of ginger; 2 shallots; 3 tablespoons of Shaoxing rice wine; 1 tablespoon of dark soy sauce; 2 tablespoons light soy sauce; 1 tablespoon of oyster sauce; 1 teaspoon of sugar; 2 fresh onions; 25 cl chicken broth; 1 tablespoon of potato starch; vegetable oil for cooking.
Pour a drizzle of oil into a wok and cook the chicken legs, pre-cut into 3cm by 3cm pieces, over high heat for two to three minutes. A book.
Clean the wok. Add a little oil again and over medium heat, sauté the minced garlic, ginger and julienned shallots for one minute. Add the chicken thighs and sauté for another minute over high heat. Add the rice wine, soy sauces, oyster sauce, sugar and 2-3cm sliced spring onions. Stir. Add the chicken broth. Reduce to medium heat for six to seven minutes.
Thicken the sauce with the cornstarch until you get the desired consistency. Serve.