4 garlic cloves, crushed
5cm piece (25g) ginger, finely grated
2 tbs finely chopped coriander and Vietnamese mint
140g tom yum paste
2 tbs sesame oil
800g skinless chicken thigh fillets, cut into 3cm pieces
2½ tbs peanut oil
1 onion, thinly sliced
½ cup (125ml) Chinese rice wine (shaohsing)
2 x 125g punnets baby corn
1 bunch gai lan, trimmed, stems cut into batons, leaves torn
1 long red chilli, thinly sliced, to serve (optional)

To marinate the chicken, place the garlic, ginger, herbs, tom yum paste, sesame oil and chicken in a large bowl. Season and toss well to combine. Marinate for 1 hour at

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