Name: Tony Tan’s stir-fried chicken with Chinese olive vegetable
Yield: 2 - 4
Ingredients: 1 tbsp oyster sauce; 1 tbsp Shaoxing wine; 1 tsp light soy sauce; 250 gm chicken thigh fillets, thinly sliced; 1 tbsp vegetable oil; 1 garlic clove, thinly sliced; 15 gm ginger (about 3 cm), thinly sliced; 2 tbsp Chinese olive vegetable (see note); 200 gm snow peas, trimmed; 100 ml chicken stock; 2 spring onions, cut into 5 cm lengths

Chinese olive vegetable is an utterly addictive condiment made with a combination of cooked mustard greens and Canarium album, a semi-tropical fruit resembling an olive, but not related. There are several brands available from Asian grocers; look for Sin Guo Olive Vegetable Hong Kong or HP Brand Olive Vegetable.

Ingredients

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1 tsp light soy sauce

250 gm chicken thigh fillets, thinly sliced

1 tbsp vegetable oil

1 garlic clove, thinly sliced

15 gm ginger (about 3 cm), thinly sliced

2 tbsp Chinese olive vegetable (see note)

200 gm snow peas, trimmed

100 ml chicken stock

2 spring onions, cut into 5 cm lengths

Method

1.Combine oyster sauce, Shaoxing, soy and a pinch of salt in a bowl. Add chicken and stir to coat. Leave for 10-20 minutes to marinate

2.Heat oil in a wok over medium-high heat. Add garlic and ginger, and stir-fry until fragrant (20 seconds). Add chicken and marinade to pan and stir-fry until starting to colour (2-3 minutes). Add olive vegetable and snow peas, toss for 30 seconds to coat and combine, then stir in stock.

3.Increase heat to high, add spring onion and cook until snow peas and spring onion are just tender (1-2 minutes). Season to taste and serve.