Rustle up this dish when time is short!
- 4 breast of chicken (cut into strips)
- 3 cloves of garlic (finely chopped)
- 1 tsp coriander seeds
- 1 tsp sichuan pepper
- 1 bag of bok choi
- 6 shii-take mushrooms
- 1 carrot
- florets of broccoli
- finely chopped fresh ginger
- 1 bunch of scallions
- peanut oil
- sesame oil
- 1 bunch of fresh coriander
- 120 ml mirin
- 120 ml japanese soy sauce
- 3 tblsp sake
- 2 tblsp brown sugar
- Begin by making the marinade: combine the sake, soy sauce, mirin and sugar in a large bowl and place the chicken strips in it. Leave for at least 30 minutes or prepare the day before.
- Peel the carrot and slice into long strips with a vegetable peeler. Slice the scallions at an angle. Trim the bok choi and shred the leaves. Remove the mushroom stalks and slice the heads into strips.
- Heat a wide frying pan or wok and pour 4 tbs of peanut oil into it: drain the chicken through a sieve, keeping the marinade and then mix the chopping garlic and ginger through it.
- When the oil is hot and beginning to smoke (the flame should be quite high), toss in the chicken and begin to cook it, tossing it every so often.
- After a couple of minutes and when it is cooked on each side, remove from the pan and set to one side.
- Now throw in the ribbons of carrot with a little sesame oil. Cook quickly, then add the bok choi, shii-take strips, broccoli and the scallions.
- Crush the pepper and coriander seeds (in a mortar for example or just with the back of a spoon) and throw these in too, before returning the chicken plus its juices and marinade to the pan.
- Leave the ingredients to 'mesh' for 3 to 4 minutes.
- It is now ready to serve. Toss in some chopped coriander leaves and garnish each plateful with the rest.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes