Mongolian Chicken

2 teaspoons cornflour

½ teaspoon Chinese five-spice powder

¼ cup shao hsing (Chinese rice wine)

2 garlic cloves, crushed

2cm piece fresh ginger, grated

2 tablespoons soy sauce

500g chicken breast stir-fry strips

1 tablespoon peanut oil

1 brown onion, cut into thick wedges

3 green onions, cut into 4cm lengths

⅓ cup hoisin sauce

2 teaspoons sesame oil

1 teaspoon sesame seeds, toasted

4 cups steamed white long-grain rice

300g snow peas, trimmed, steamed

Blend cornflour, five-spice, shao hsing, garlic, ginger and 2 teaspoons soy sauce in a bowl. Add chicken. Toss to coat. Refrigerate for 30 minutes to allow flavours to develop.

Heat ½ the peanut oil in a wok or large frying pan over high heat. Drain chicken from marinade, reserving marinade. Stir-fry chicken, in 2 batches, for 2 minutes or until lightly browned and just cooked through. Transfer to a heatproof bowl. Wipe wok clean.

Heat remaining peanut oil in wok over high heat. Add onions. Stir-fry for 1 minute or until starting to char. Return chicken to wok with reserved marinade, hoisin sauce, sesame oil and remaining soy sauce. Stir-fry for 2 to 3 minutes or until sauce boils and thickens, and chicken is heated through.

Sprinkle stir-fry with sesame seeds. Serve with rice and snow peas.