Stir fry chicken with young ginger n onion (姜葱鸡肉)
Went to supermarket wanting to do up this dish. But after visiting 2 supermarkets, some how I couldn't find spring onions. I have to forgo spring onions and can only used Chinese parsley to garnish my dish. I intentionally uses 2 types of meat when cooking this dish. Too much of drumstick meat can be too oily while all breast meat will cause the dish to be too dry in texture.
Ingredient 1. Young ginger - 12PCs 2. Yellow onion - 1PCs (Skinned and cut into 6 pieces) 3. Chicken Drumstick - 1 PCs ( De-bone, remove skin n cut into bite size) 4. Chicken breast - 200g (Slice) 5. Oyster sauce - 2 tbsp 6. Dark soya sauce - 2tbsp 7. Sugar - 0.5tbsp 8. Cooking wine - 1.5 cap 9. Water - 50ml 10. Corn flour - 2tsp 11. Spring onion - 5 to 6 stalks ( cut into 3cm long)
Preparation 1. Mix the prepared chicken drumstick n breast together in a mixing bowl and marinate it. Add 1.5 cap of cooking wine and 1 tsp of corn flour and mixed well.
2. Place the marinated meat into the fridge for abt 1 hour before usage.
The Dish 1. Heat up wok and add 2 tbsp of oil.
2. Add in the 12 slices of young ginger n onion and saute till fragrant.
3. Add in the chicken meat and continue to stir fry it till the meat is no longer pink.
4. Introduce the 2 tbsp of oyster sauce, 2 tbsp of dark soya sauce and 0.5 tbsp of sugar in the wok and continue to stir fry.
5. Add in 50ml of water and allow the dish to boil before taste it. Do add more of the sauce if desire.
6. Mix 1 tsp of cornflour with a bit of water n mixed it well. Upon boiling, add in some of the mixture and continue to stir fry till the dish becomes starchy. If you have any spring onions, do cut them into 3cm stalk and add them to the dish at this time and mixed them together before serving.
Mistakes made 1. I accidentally added too much oyster sauce causing the dish to be slightly salty.
Hope these steps helps.
Happy cooking and Bon Appetit!
