Ingredients Jump to Instructions ↓

  1. 2tbsp groundnut oil

  2. 1tbsp freshly grated root ginger

  3. 3 shallots, finely chopped

  4. 3 dried Chinese mushrooms, pre-soaked in hot water for 20 mins, drained and finely chopped

  5. 225g/8oz skinless chicken breast fillets, finely diced

  6. 1tbsp Shaohsing rice wine or dry sherry

  7. 1tsp five-spice powder

  8. 1tbsp dark soy sauce

  9. 50g/2oz dry-roasted peanuts

  10. 300g/11oz cooked jasmine rice or glutinous rice

  11. 3-4tbsp light soy sauce

  12. 1-2tbsp toasted sesame oil Ground white pepper

  13. 1 spring onion, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds. Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce. Add the peanuts and then the rice, mix well and stir-fry for 1 min. Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.


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