Ingredients
• 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
Method
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. 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.
3. Add marinade to wok and bring to the boil. Cook for 2-3 minutes or until sauce thickens. Pour over chicken.
4. Divide chicken among serving plates and top with shallots. Serve with rice.
