Wineshark Cooking Class - Chu Hou Chicken 柱侯雞

Ingredients (for 4):

• Chicken - 1 (around 900 g)
• Soy sauce - 2 tsp
• White pepper powder - 1/4 tsp
• Corn starch - 2 tsp
• Oil - 1 tbsp
• Shallot - 4
• Ginger - 20 g
• Garlic - 1 clove
• Chu hou paste - 2 tbsp
• Sugar - 1 tsp full
• Chinese yellow wine - 1 tbsp
• Chicken stock - 1/2 cup
• Sesame oil - 1 tsp
• Spring onion - 4 sprigs
• Red chili - 1

Procedures:

1. Cut the chicken into pieces, and marinate with soy sauce, white pepper powder and corn starch for 15 minutes.

2. Cut the spring onion into sections. Cut the red chili into thin strips. Cut the shallots into quarters. Smash the garlic and ginger. 

3. Heat the wok at medium-high level, and then add the tablespoon of oil and then add in the chicken pieces. Continue to stir fry the chicken pieces until it is slightly cooked, then remove.

4. Use the wok with the oil retained, and then add in the ginger and shallot to stir-fry until fragrant.

5. Add the chu hou paste, sugar and garlic. Stir the sauce until the sugar is melted, then add in the chicken pieces.

6. Add the Chinese yellow wine, and then add 1/2 cup of chicken stock. When the sauce starts to boil, lower to medium-level and cover with lid to cook for 10 minutes.

7. Pour in sesame oil, and then add the spring onion and red chili. Then serve.