Chicken and prawn stir fry

You know the chicken and cashew you get from your local chinese? In that thick comforting sauce of non-description? This is as close to it as I’ve been able to make.

It is based on Adam Liaw’s recipe in his Asian Cookery School book. It must be the fifth recipe I’ve made from it and it delivers time and time again.

The flavours are very gentle in this, there’s no soy, no oyster sauce, no garlic, just a few fine shreds of ginger, stock and shaoxing wine. It’s almost a convalescence food, wonderfully mild and nutritious. Get onto it.

Possibly the latest #everyfuckingnight made but cooked all the same. It's @liawadam 's dragon and phoenix, aka prawn and chicken stir-fry.
Possibly the latest #everyfuckingnight made but cooked all the same. It’s @liawadam ‘s dragon and phoenix, aka prawn and chicken stir-fry.

Chicken and prawn stir fry
 
Just like your local Chinese restaurant.
Author:
Ingredients
  • 12 prawns
  • 2 chicken thigh fillets, cut into small pieces
  • ½ cup vegetable oil
  • 4 spring onions, trimmed and cut into 5cm lengths
  • 1 carrot, peeled, cut in halve lengthways then sliced on the diagonal
  • 1 cup snow peas, trimmed
  • 3 slices of ginger, bruised using the side of your knife
For the marinade
  • 1 egg white
  • 1 tsp cornflour
  • pinch of salt
  • 2 tsp Shaoxing wine
For the sauce
  • 1 tbsp Shaoxing wine
  • ½ cup chicken stock
  • pinch of salt
  • pinch of sugar
  • 1 tsp cornflour
Instructions
  1. Peel, devein and buttefly the prawns - so cut almost the whole way through them then press down flat using the flat side of your knife
  2. Mix the chicken and prawn with the marinade and let sit for at least 15 minutes
  3. Now turn your attention to the vegetables, you're going to blanch them before combining with the meat
  4. Bring some water to the boil in your wok with a dash of the oil
  5. Blanch the carrots and white stems of the shallots for two minutes
  6. In the last minute add the snow peas and the green shallot ends
  7. Drain and set aside
  8. Wipe out the wok and then dry it over the heat
  9. Add the rest of the oil, add the ginger and then cook the chicken and prawns in batches - this splatters everywhere. I'm tempted next time to almost dry-fry it in the wok with just a smidge of oil
  10. Discard the oil
  11. Add the sauce to the wok and bring to the boil
  12. Add the meat and vegetables and keep tossing until the sauce thickens.

 

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  • Cheekie

    Now I am going to buy that book instead of just printing them off from the blog…

    • Do it! It is a fantastic addition to the cookbook library.

      • Cheekie

        I made this last night ( minus prawns and with rice noodles) v v yummy and had leftovers for lunch. I have the morning off tomorrow and I’m going to my favourite bookstore to buy this and a takeaway coffee. Win win win
        Thank you

        • YAY! It’s so comforting in its plain-ness don’t you think? I’d love to hear how you go with what you choose to cook from it. I’ve just gone through my copy writing notes against the things I’ve already made and found a couple more I want to try. That’s pretty unheard of for me. It’s become a real go-to.