Chicken breast2 organic, slice on the angle into 2cm strips
Cucumber1 organic, sliced in half lengthwise, then on the angle into 1X3 cm wedges
Sea saltfew grinds
Ground white pepperfew pinches
Shaosing rice wine1 tablespoon, or dry sherry
Dark soy sauce1 teaspoon
Pickled chilli bamboo shoots2 heaped tablespoons
Low sodium light soy sauce1 tablespoon
Toasted sesame oil1 small dash
Prepare all the ingredients. Then season the chicken breast pieces with cracked sea salt, ground white pepper and then coat it well in some cornflour.
Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the chicken breast pieces. Let the pieces settle in the wok first to brown a little and then stir very quickly with a pair of wooden chopsticks or wooden spoon. Donâ€™t worry of some of the chicken catches on the side of the wok, it adds a smoky flavour. Add a tablespoon of shaosing rice wine and cook stirring for a minute. Then season the chicken with a teaspoon of dark soy sauce and then toss together well giving it a good stir coating the chicken well.
Add in the cucumber pieces and cook tossing for 2 minutes until the cucumber has slightly softened. Then add in the pickled chilli bamboo shoots and toss well. Season with light soy sauce and a small splash of toasted sesame oil. Check that the chicken is cooked through. Then serve it with rice and other vegetable dishes.