For maximum impact, limit the number of ingredients in your stir-fries to just a few. This recipe uses just three main ones: quickly marinated chicken, button mushrooms, and in-season asparagus.
• 3 tbsp vegetable oil
• 4 chicken thigh fillets, cut into 5cm pieces
• 2 cloves garlic, crushed
• 1/2 small onion, peeled and sliced
• 2 cups button mushrooms, halved
• 1 bunch asparagus, trimmed and cut into 5cm lengths
• 2 tbsp oyster sauce
• 2 tbsp shaoxing wine
• 1 tsp cornflour mixed in 2 tbsp cold water
• 1 tsp cornflour
• 2 tsp soy sauce
• 1 tbsp shaoxing wine
• 1/4 tsp white pepper
Combine marinade ingredients and then add the chicken.
Set aside for 5 minutes.
Heat the wok until very hot, then add the oil and fry the chicken pieces in batches until well browned and nearly cooked through. Remove from the wok and set aside.
Add the remaining oil to the wok, then the garlic and onion and fry until fragrant. Add the mushrooms and continue to fry for about 2 minutes, until the mushrooms have softened. Add the asparagus and fry for about 2 minutes, until softened.
Return the chicken to the wok and add the oyster sauce and shaoxing wine. Toss to combine then drizzle in the cornflour mixture while tossing the wok. Remove to a plate and rest for a minute before serving.
Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem