yeah and we don't want to overfill the plate so
those two florets are fine and then we'll marinate the chicken
so we're gonna just take a little chunk okay of ginger but we want sir sir to peel the ginger a
teaspoon yeah best way to poo you do yes a you literally just change any like waste loads cuz
I cut into it you can get into all the cracks and crevices you smelling anything just peel away fine
slices so you crab three fingers in the middle little fingers in my thumb okay yeah and it's
a little crowd because my legs always been crap yeah got that bent legs and a guide that to get
an it really nice fine slice okay my right hand is going down and forwards and then when you get
your slices yeah then you just lay those nice and flat like so and then nice fine matchsticks
oh my goodness is such a pro okay so we want as fine as you can get those matchsticks they're
better obviously with things like this that's how it's done we better to lead to the grown up we're
setting up slowly but surely what I like to call the walk o'clock prep it or first get it all set
up even with the chicken and a marinade in the sauce everything will be set up and then we'll
start cooking oh good tonight okay okay next up spring onion we're not we're just literally gonna
choke them so roughly chopped chunks of spring onion and pop it next digit okay you go yep yeah
very rough chopping even if you use a blunt knife for that you'd get there safe and straight over
next to the ginger broccoli I probably won't use all that broccoli and just sort of break up pieces
yeah and then when I love these year I'm gonna cook it but if you want to keep it nice in so
that the florets nice and sort of still flowery then just a little bit like that and then peel it
apart all right okay I mean that just you can lay straight with the chicken and we already got cut
up that it's just fine slices the finer the slice that you had the quicker it will be yes okay I'm
actually I think a lot of people are quite scared of undercooking chicken yeah so it's sliced that
up really nice and fine you shouldn't have to worry about it at all okay okay so we're gonna
go for about a tablespoon of light soy sauce not too much just enough to wrap around the
chicken just a little dash of sesame oil now it's a really classic Chinese yeah and then a pinch of
sugar now well we believe that everything we cook has its own sweetness so what you're trying to do
with this pinch of sugar is to accentuate that sweetness hang out the natural sweetness of the
ingredient really really smells amazing what I like to do is I put a bit of corn fat into the
marinade right and you get this creaminess around the chicken oh wow good top tier and so that then
when it hits the work the corn flour will cook and it will create a silky sauce not ugly business
okay see you like three minutes now yeah it has gone creamy good okay what done wash your hands
all done wash your hands so you ready mm-hmm all we have to do is make up a quick sauce okay we're
gonna keep it sauce really simple voice the sauce the epitome of savory flavor or what the Japanese
let's call you mommy yeah and that's got it's actually sort of the first ever oyster sauce was
an accident so like minute most good dishes right basically an over boiled oyster soup I'm going to
go for about one to one and a half tablespoons okay of scissors and now I've got some homemade
chicken stock in thank you bag you know homemade chicken stock is literally just really you could
just boil it only chicken comes in yeah got it yeah and we don't need excessive amounts of liquid
just enough to sort of create a rapping sauce for the staff right you're gonna be the walk chef
right I am I've got a very important job yeah I'm the ingredient patrina sure okay so are you ready
I'm ready ready to work I'm ready to walk you guys with the spoon we just be yep yeah yeah and try
and get it around all the way yeah that's probably about half a teaspoon of oil not what it's smoking
hot my first ingredient go in my ginger just fold back gently with the spoon just fold that don't
you see that's good keep folding it that movement is cooling the walk down yep keep going you're
doing a fine job and your spring onions gonna go in okay like flavouring the wok here and you can
see that I'm adding oil as I go as the - a little too much every inning right if you put too much
at the beginning it will basically that first convenient will take up all that oil okay okay
so pushed up to the sack allow yourself hey get out the way yeah well your chickens are coming
oh right again more oil that's about a teaspoon there so we've probably gone in for about just
under two teaspoons of oil for the whole once it's smoking hot your chicken comes in all right
and at this point you want to see your chicken without too much movement bring that over the
top doesn't burn can hear it searing I'm learning so much before you walk into town so there's both
up please the chicken yet photo Ava yeah we told you I'd be freaking out there's burning it's not
burning it's just caramelizing right once your chicken seeds turn it all the way back that's
when we're gonna add your broccoli smell is the main thing in there that's a sesame oil
coming off the bottom of the wok right properties coming in okay at this point more folding if you
can yeah what generous storage it so what I want you to do is get the chicken and a broccoli term
most like that way cook point okay once it's past good then we'll pour the sauce in at this point
you've got a lot of joy smoke yeah you ready bro what sauce yes okay oh my god roll it quick flip
back and you can see that smoke goes straight up there yeah right okay okay so my chicken or
you can see it it's pretty much it's been looking quite bouncy almost yes hope that said to me and
it's the bounce around the work that it's almost tips build up this smoke for about five seconds
and then pour the sauces hey fill up the smoke one thirty three four five pour that sauce now
what's that that sauce is diamond amazing Wow so this go waited for those five seconds yeah
because I wonder what to be hot enough so that when the sauce went in it immediately lifted all
the flavor off the bottom of the wok and I want to over cook the broccoli so switched it off right
see that it's no gloop just the sauce today wraps around the chicken and broccoli grilled wanna eat
it right you can do the honors straight into place okay let's pretend it's MasterChef cool
can we taste it please close she cooked it my mouth drooling come on that is honestly one of
the best stir fries I've ever had in my life I am so the wife Isis honestly amazing you can really
put whatever you want in so if you were veggie mm-hmm yeah the type for tofu or even a sort of
thicker or a meaty vegetable like some mushroom or some aubergine something like that and follow
the same principle I would swap out the oyster sauce for a veggie stir-fry sauce there oh yeah
okay yep good top tier that is unbelievable like so so much better than a Stephanie buying shop
it's simple good it is it works I'm gonna eat the right crew do you want some yeah tuck in everyone