I often find that people who are used to the idea of mothers being the homemakers get a real shock when they see my enormous dad in the kitchen whipping up a delicious dinner. But for me it’s not about whether you’re a man or a woman – and in fact one of the first people to teach me how to cook main foods was my pal Andrew, it’s about whether or not you love to cook and whether you want to share that passion. So when I discovered that Gok’s dad – Poppa Wan, also cooks and his recipes are floating around I was pretty eager to give one a try. I found the result was super quick, super cheap and delicious. If you want the recipe for his simple soy-glazed chicken you can find it here, and I heartily recommend you try it!
Adapted from Poppa Wan’s
Soya Glazed Chicken
Serves: 4, Prep: 5-10 mins, Cook: 15 mins
- 3 tablespoons groundnut oil
- 500g chicken breast strips
- 2 cloves of garlic, peeled and finely sliced
- a 2cm piece of fresh ginger, peeled and finely sliced
- 3 spring onions: 2 finely sliced into rounds, 1 sliced into long diagonal pieces
- 6 tablespoons water
- 1 tablespoon honey
- 5 tablespoons light soy sauce
- ½ a fresh red chilli, finely sliced
- 2 carrots, diced
- 200g hokkien noodles
- Heat 2 tablespoons of oil in a large wok over a high heat. When hot, add the chicken strips and brown them all over. Once browned, remove and set aside.
- Reduce the heat to medium and add the remaining oil. Once warmed through, add the garlic, ginger, carrot and spring onions. Fry for 2–3 minutes, until just softening. Put the chicken back into the wok and toss to incorporate with the rest of the ingredients.
- Pour in the water, honey and soy sauce. Increase the heat and bring to the boil. Once boiling, put a lid on the wok (if you don’t have a lid big enough, cover it with foil) and cook for 5 minutes.
- Remove the lid and stir. Continue to cook for another 3 minutes, until the liquid has reduced to a sticky glaze and the chicken bits have become dark and glossy. Remove the stir-fry from the pan and allow to rest for 3 minutes.
- Serve, garnished with the remaining spring onion and the red chilli.