serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chicken or Fish?
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 2 chicken thigh fillets, thinly sliced
- 6 large prawns, peeled, deveined
- 1 cup (250 ml) vegetable oil, for frying
- 1 brown onion, thickly sliced
- ½ small carrot, cut into thin half-moons on the diagonal
- 1 cup snow peas, trimmed
- 3 ginger slices, bruised
- 2 garlic cloves, finely chopped
- 1 tbsp concentrated chicken stock
- 1 tbsp Shaoxing wine
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp potato starch mixed with ¼ cup water
For the marinade
- ½ tsp bicarbonate of soda
- Salt
- 1 tsp Shaoxing wine
- 1 tsp potato starch
- 1 tsp soy sauce
Marinating time: 5 minutes
Instructions
- Combine the ingredients for the marinade in a medium bowl. Add the chicken and prawns, mix well to combine, then set aside to marinate for 5 minutes.
- Meanwhile, heat the oil in a large wok or frying pan to 180˚C. When the prawns and chicken are ready, deep-fry the prawns separately for 2 minutes, then the chicken for 3 minutes, or until just cooked through. Use a slotted spoon to transfer the prawns and chicken to drain on a wire rack. Pour the oil out of the wok, leaving 1 tbsp oil in the pan and return to the heat.
- Stir-fry the onion, carrot and snow peas until they are just cooked. Add the ginger and garlic to the pan and cook, tossing, until just fragrant. Return the chicken and prawns to the pan with the remaining sauce ingredients (except the potato starch mixture) and toss well to combine. Taste and adjust the seasoning to your liking, then thicken the pan juices with as much starch mixture needed to create a silky sauce.
- Transfer the dragon and phoenix to a large serving plate and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Chicken or Fish?
