The warm fragrance of ginger and freshly sliced green onion, balanced by floral wine and yeasty soy, creates a memorable combination of flavours and scents to entertain the palate.

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Ginger soy chicken with rice wine Recipe
The warm fragrance of ginger and freshly sliced green onion, balanced by floral wine and yeasty soy,
creates a memorable combination of flavours and scents to entertain the palate.
Ingredients :
TEA FLAVOURED EGGS
12 quail eggs
1 tablespoon tea leaves
Warm water, to cover
1 teaspoon dark soy sauce
600 g (11/4 lbs) boneless chicken thighs, fat trimmed, cut in half
1 tablespoon soy sauce
11/2 tablespoons oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
3 green onions (scallions), sliced into short lengths
2 tablespoons Chinese rice wine (Shaoxing)
10 g (1/4 cup) dried woodear or cloud ear fungus, soaked in hot water until soft, hard bits removed, drained well
1 tablespoon hoisin sauce
1/2 tablespoon thick sweet soy sauce (kecap manis)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper
Green Onion Curls, to garnish
Method :
1. Make the Green Onion Curls.
2. Prepare the Tea Flavoured Eggs first. Place the eggs in a small saucepan and add enough warm water to cover. Add the tea leaves
and bring slowly to a boil over medium-low heat, then simmer uncovered for about 5 minutes. Turn off the heat and remove the eggs
from the pan. Roll each egg on a flat work surface to crack the shell on all sides, then return to the saucepan with the tea mixture. Add
the dark soy sauce, bring the mixture to a boil and simmer over medium-low heat for 3–5 minutes. Turn off the heat, remove the eggs
from the pan and plunge them in a bowl of cold water to cool them. Once they are cool, peel the eggs and set aside.
3. In a large bowl, combine the chicken and soy sauce and mix well. Heat the oil in a wok until smoky and stir-fry the garlic over medium
heat until golden and fragrant, about 20 seconds. Stir in the ginger, green onion and rice wine, then add the chicken and stir-fry for 1–2
minutes. Add the fungus, season with the hoisin sauce and thick sweet soy sauce, and stir-fry for about 1 minute to mix well. Add a
little water if the dish appears dry. Cover and simmer for 3–5 minutes until the sauce thickens and the chicken is well cooked. Season
with salt and pepper to taste and remove from the heat. Transfer to a serving bowl, top with Tea Flavoured Eggs and garnish with
Green Onion Curls. Serve immediately with steamed rice or noodles.
SERVES : 6
PREPARATION TIME : 30 mins
COOKING TIME : 20 mins
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