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1. Cut the chicken thighs into bite-size pieces. Toss with the egg white, cornstarch and 1 tbsp of the Shaoxing wine, then rest for 20 minutes.
600 g Boneless skinless chicken thighs,
1 piece Egg white,
1 tbsp Cornstarch,
1.0 tbsp Shaoxing wine
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2. Meanwhile, rinse the jasmine rice until the water runs clear, then cook according to package directions with the amount of water recommended, about 15 minutes, and keep covered.
1.5 cup Jasmine rice
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3. Whisk the light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, remaining Shaoxing wine and water in a small bowl to make the glaze. Mince the ginger and garlic, and slice the scallions, separating whites from greens.
2.0 tbsp Shaoxing wine,
3 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
1.5 tbsp Honey,
1 tbsp Rice vinegar,
1 tsp Toasted sesame oil,
2 tbsp Fresh ginger,
3 clove Garlic,
4 piece Scallions,
3 tbsp Water
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4. Julienne the carrots, slice the cucumber into half-moons, thinly slice the red bell pepper and trim the snow peas. Keep the cucumber raw and set aside.
2 piece Carrots,
1 piece Cucumber,
1 piece Red bell pepper,
150 g Snow peas
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5. Heat a wok over high heat until smoking, add 1 tbsp of the neutral oil, and stir-fry the carrots, bell pepper and snow peas for 2 minutes until crisp-tender and lightly charred. Transfer to a plate.
1.0 tbsp Neutral oil
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6. Reheat the wok over high heat, add the remaining neutral oil, and sear the chicken in two batches for 3 to 4 minutes each until golden and nearly cooked through. Return all the chicken to the wok.
2.0 tbsp Neutral oil
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7. Push the chicken aside, add the ginger, garlic and scallion whites, and stir for 20 seconds until fragrant. Pour in the glaze and simmer for 2 to 3 minutes, tossing until thick, glossy and the chicken is cooked through at 74C (165F).
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8. Divide the rice among four bowls. Top with the glazed chicken and spoon over any extra sauce, then arrange the stir-fried vegetables and raw cucumber alongside.
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9. Garnish with the scallion greens and sesame seeds. For leftovers, store the components separately in the fridge for up to 4 days and reheat the chicken and rice before serving.
4 piece Scallions,
1 tbsp Toasted sesame seeds (garnish)
