Chicken with shallots

Recipe: Chicken with shallots


  • 12 (about 1.8kg) chicken thigh fillets, cut into 2cm pieces
  • 1 tbs finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 2 tsp Chinese five spice
  • 1/2 tsp ground cloves
  • 60ml (1/4 cup) tamari (wheat-free soy sauce)
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tbs rice wine vinegar
  • 2 tbs sesame oil
  • 2 tbs vegetable oil
  • 1 bunch green shallots, ends trimmed, cut into 8cm lengths
  • Steamed jasmine rice, to serve


  1. Combine the chicken, ginger, garlic, five spice, cloves, tamari, lemon juice, vinegar and sesame oil in a bowl. Cover and place in fridge for 1 hour to marinate.
  2. Drain the chicken and reserve the marinade. Heat one-quarter of the vegetable oil in a wok over high heat. Add the shallot and stir-fry for 1 minute.
  3. Transfer to a plate. Add one-quarter of the chicken and stir-fry for 3-4 minutes. Place in a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.
  4. Add marinade to wok and bring to the boil. Cook for 2-3 minutes or until sauce thickens. Pour over chicken.
  5. Divide chicken among serving plates and top with shallots.
  6. Serve with rice.

Number of servings (yield): 8

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)