1 tbsp vegetable oil
1kg (2 lb 3 oz) chicken thigh fillets, skin on
2 leeks, trimmed, halved lengthways, cut into 7cm (3”) batons
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
600g (1 lb 5 oz) cabbage, finely shredded
⅔ cup chicken stock
2 tbsp Chinese Shaoxing wine
steamed rice, to serve
spring onions (scallions), thinly sliced, to serve
sliced red chilli, to serve (optional)
fresh coriander (cilantro) sprigs, to serve (optional)
Hoisin glaze
1/4 cup hoisin sauce
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
1 tsp five spice powder
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