Mango from Southeast Asia was introduced to Hong Kong Chinese cooking in the eighties, becoming part of Hong Kong nouvelle cuisine repertoire. Adjust the ratio of mango and chicken to your taste. Another take on this dish is to substitute half or all of the mango with canned lychees. The bonus of using lychees is that you get to use the leftover syrup to make lychee martini!
4 deboned chicken thighs (leave the skin on for a better tasting dish)
1 tablespoon soy sauce
1 tablespoon dark soy sauce (use regular soy sauce if you don’t have it)
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon finely chopped ginger
2 tablespoon finely chopped garlic
1 tablespoon red scallion oil
2 tablespoon Shaoxing wine
2 large ripe mangos
1 tablespoon finely chopped green onion
Cut the chicken into 2-inch strips. Put the chicken into a bowl and add the soy sauces, sugar, and sesame oil. Mix well and then marinate for a few hours (preferably overnight).
Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking then fry the ginger and garlic to get the aromatic wok hay (breath of a wok). Remove the chicken with a slotted spoon. Add to the pan and stir-fry it for 2 minutes until it browns. Add in red scallion oil and Shaoxing wine while stir-frying.
Meanwhile, cut the mango into 2-inch slices. Add the mango to the pan. Stir-fry for 2 minutes or until chicken is just cooked. Garnish with green onion. Serve the dish at once.
Nada’s Tips & Tricks: I love recipes like this. A good basic recipe to add/remove anything to change up the dish. Popular add-ons are sweet peppers, snap peas and broccoli. Make mango the focus though ensuring the right sweet balance in the dish. Use white wine or rice vinegar if you can’t find Shaoxing.
Contents and images used with permission by Cheuk Kwan. https://chineserestaurants.tv/