Chicken with Shallots Recipe

Ingredients:
12 (about 1.8kg) chicken thigh fillets, cut into 2cm pieces
1 tbs finely grated fresh ginger
3 garlic cloves, crushed
2 tsp Chinese five spice
1/2 tsp ground cloves
60ml (1/4 cup) tamari (wheat-free soy sauce)
60ml (1/4 cup) fresh lemon juice
2 tbs rice wine vinegar
2 tbs sesame oil
2 tbs vegetable oil
1 bunch green shallots, ends trimmed, cut into 8cm lengths
Steamed jasmine rice, to serve

Method:
Step 1: Combine the chicken, ginger, garlic, five spice, cloves, tamari, lemon juice, vinegar and sesame oil in a bowl. Cover and place in fridge for 1 hour to marinate.
Step 2: Drain the chicken and reserve the marinade. Heat one-quarter of the vegetable oil in a wok over high heat. Add the shallot and stir-fry for 1 minute. Transfer to a plate. Add one-quarter of the chicken and stir-fry for 3-4 minutes. Place in a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.
Step 3: Add marinade to wok and bring to the boil. Cook for 2-3 minutes or until sauce thickens. Pour over chicken.
Step 4: Divide chicken among serving plates and top with shallots. Serve with rice.