Serves 6


600g chicken breast fillets

50g cornflour

50ml shaoxing wine

50ml veg oil

40ml nut oil

10 dried red chillies

5cm ginger, cut into matchsticks

50g soft brown sugar

75g peanuts

50ml light soy

50ml Chinese black vinegar

250g cooked rice

Ingredients for the pickle

100ml rice vinegar

100ml water

130g sugar

1 sliced red chili

6 pieces celery, sliced on an angle


1. Combine the chicken, wine and cornflour, cover and chill 1 hour.

2. Put half the oil and all the chillies in a wok on a med heat. Cook for 3 mins, then remove the chillies.

3. Turn up the heat and stir fry half the chicken for 3 mins, remove and keep warm. Add the rest of the oil, then stir fry the remaining chicken.

4. Now add the first batch of chicken, the chillies, ginger and all other ingredients, stir fry 1 min or so to melt the sugar.

5. To pickle, boil the sugar, water, vinegar for 5 minutes, then leave to cool.

6. Add the chilli and celery, leave overnight.

7. Serve in a small bowl and sprinkle on some cooked rice and top with pickle.

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