Made with skinned roast chicken pieces, carrots, spring onion, mushroom, red pepper, celery, pak choi, garlic, finger chillies and fresh ginger. The ingredients were soused in oyster sauce and rice wine for half an hour before cooking in sunflower oil. Since the chicken had been cooked earlier in the day, it was not fried in the wok for a while without the other ingredients. The leaves of the pak choi were separated from the stems and added whole. The stems were diced. About twenty minutes of preparation, and about twelve minutes of stir-frying, at a high heat until the wok began to smoke, and at a medium heat the rest of the way. Served on a question mark of dark soy sauce and freshly ground black pepper.
Stir-Fry Roast Chicken
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