Ching-He Huang's chicken fried rice (for dinner with my lovely friend Anna)

Delicious with sticky glutinous rice, it's equally tasty with jasmine rice. Recreate Ching-He's family dish, passed down by her grandmother, in your own home

Ingredients:

• 2tbsp groundnut oil
• 1tbsp freshly grated root ginger
• 3 shallots, finely chopped (I used 1 onion instead)
  
• 3 dried Chinese mushrooms, pre-soaked in hot water for 20 mins, drained and finely chopped (I used 4 regular mushrooms)
  
• 225g/8oz skinless chicken breast fillets, finely diced
• 1tbsp Shaohsing rice wine or dry sherry
• 1tsp five-spice powder
• 1tbsp dark soy sauce (I forgot to photograph this - but please don't leave it out the recipe - it's definately an important factor)
  
• 50g/2oz dry-roasted peanuts
• 300g/11oz cooked jasmine rice or glutinous rice (I used precooked basmati)
  
• 3-4tbsp light soy sauce
• 1-2tbsp toasted sesame oil (I used ASDA Chinese stirfry oil)
  
• Ground white pepper
• 1 spring onion, finely chopped (I used a bunch)
  

Method:

1. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.
2. Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.
3. Add the peanuts and then the rice, mix well and stir-fry for 1 min.
4. Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.

Original Link