½-inch piece fresh ginger, peeled and chopped1½ tablespoons potato starch1 tablespoon Shaoxing wine½-inch piece fresh ginger, peeled and slicedInstructions
For the chicken: Place the chicken, starch, salt and 2 tablespoons cold water in a medium bowl. Mix until evenly coated. To stir-fry: Heat a well-seasoned wok, large cast-iron skillet or other large skillet over very high heat. Add 3 tablespoons oil, carefully swirl to coat the bottom and sides, and immediately add the marinated chicken. Stir-fry to separate the pieces. When the chicken pieces have gone pale but are not fully cooked, about 3 minutes, transfer to a plate.
latimes 🍽 Mmmm. Really delicious. Two more to take away, please.
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