Chicken and Ginkgo Nut Stir-Fry

Preparation

1. Tumble the diced chicken thigh meat with Custom Culinary® New Orleans Styled Barbecue Marinade and water, then marinate for 4 hours (ratio: 100 parts meat to 8 parts marinade to 10 parts water). 
 2. Blanch the ginkgo nuts, wood ear mushrooms and red bell pepper, then drain and set aside. 
 3. Heat oil in a wok, add the marinated chicken and stir-fry briefly. Remove and set aside. 
 4. Leave a little oil in the wok and stir-fry the scallion whites and ginger until fragrant.Return all the ingredients to the wok. Add a splash of water and a little salt, sugar and chicken bouillon powder, then stir-fry to combine. 
 5. Drizzle in a little starch slurry and stir-fry quickly to thicken the sauce.Finish with a little lard and serve.

Chef Tips

Marinate the diced chicken thigh at the standard ratio so that it carries the sweet and spicy flavor deep into the meat. Velvet the chicken in oil, then flash-fry over high heat with ginkgo nuts, wood ear mushroom, and red bell pepper. Thicken lightly to a glaze. The chicken looks colorful and tastes silky and juicy with light sweet heat, moderate savory notes, and layered texture. The dish is a popular Chinese stir-fry that is simple to prepare.