How To Cook Chicken with ginger and Spring Onions

 

ingredients

• 300 grams boneless chicken leg / breasts
• 1 thumb ginger (cut into thin strips)
• 3-4 spring onion cut 2" pieces
  Separate the white and green onions
• 1/2 onion (i used shallots instead)
• 3-4 cloves garlic, finely chopped
• 1 red chilli pepper (I used ground chilli powder)
• 2-3 tablespoons vegetable oil

Chicken Marinade

• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/2 teaspoon baking soda
• 1 teaspoon corn flour

Sauce

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon Shaoxing wine
• 2 teaspoons sugar
• 1/4 white pepper
• 1 teaspoon sesame oil
• 1 teaspoon corn flour

Instructions

First, season the chicken slices with corn flour, sesame oil, sugar, baking soda, soy sauce and white pepper. MIx it well and marinate it for 15 minutes. 

Add all the stir fry sauce ingredients in a small bowl. MIx it well and set it aside.

Heat the large pan over medium-high heat. Drizzle 2 tablespoons of oil, add marinated chicken slices and stir fry it for 2 to 3 minutes or untill the chicken is cooked through.

     

Push the chicken to one side of the wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry it for 1 minute untill the ginger strips start to crisp up. Follow with the shallots slices, chilli powder and white part of the spring onions.

Pour the stir fry sauce and cook it untill it becomes thick and glossy.

Turn off the heat, sprinkle the green part of the spring onions and combine well with everything. Serve it together with plain rice or noodles.

 

How to Cook Sweet and Sour Prawn Balls

Ingredients

• 300-350 grams king prawns
• 1/2 sweet onions, cut into small cubes
• 1/2 red bell pepper, cut into small squares
• Spring onions for garnish
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg white

Coating Flour Mix

• 1 cup corn flour
• 1/2 cup plain flour
• 1/4 teaspoon baking soda

Preparation of Sweet and Sour Prawn Sauce

• 3 tablespoons ketchup
• 3 tablespoons sugar
• 3 tablespoons white vinegar
• 1 tablespoon tomato paste
• 1/2 cup chicken stock or water
• 1 teaspoon corn flour
• 1/2 teaspoon salt

Instructions

1. First of all, pat dry the prawns with paper towels and season them with salt and fresh ground black pepper. 
   

   

   
   
   
2. Break 1 egg white in, mix it well and set aside. 

   

   

   
   
3. In a mixing bowl, add corn flour, plain flour, and baking soda. Mix well to combine all ingredients evenly. 

   

   
   
4. Prepare the vegetables by roughly chop the garlic cloves and cut the onions and pepper in small cubes. 
5. Dredge the prawns in the flour mix and dip gently to coat each prawn evenly. Transfer the coated prawns on the tray or plate. Repeat for the remaining prawns. 

   

   
   
6. Toss the excess flour out before frying the prawns.
7. In a small sauce pan, add chicken stock, ketchup, vinegar, sugar, salt, tomato paste and corn flour. 

   

   

   

   

   
   

   

   

   
   

   

   
   
8. Stir well with medium heat untill the sugar has dissolved and the sauce has thickened. slightly. Remove from heat and keep it warm.

   
   
9. Heat the vegetable oil to high heat about 350'F. Deep fry the prawns till crispy light brown. Remove from oil and transfer to paper towel. 

   

   
   
10. In a large wok / pan, heat 1 tablespoon oil under medium-high heat. Stir fry the chopped garlic for 10 seconds. Follow with the onions and peppers. Continue to fry them for another 1 minute.

    

    

    
    
11. Place the fried prawns back into the pan. Pour the sweet and sour sauce in. 

    

    
    
12. Toss well to combine the prawns, sauce and vegetables evenly for 1 to 2 minutes. 

    
    
13. Remove from the heat. Sprinkle the chopped spring onions. Transfer to serving plate and serve the dish immediately. 

    

    
    

 

How to Cook Cauliflower Stir-Fry

Ingredients

• 1 small head cauliflower 
• 2 tablespoons oil
• 2 slices of ginger
• 1/4 teaspoon sea salt
• 3/4 cup chicken stock (use without MSG)
• 1/2 cup of spring onion, chopped
• 1 tablespoon sesame oil

Instructions

1. Wash & cut cauliflower into florets. Shake as much water as you can from the cauliflower. 
   
   
   
2. Heat work at medium high untill it starts smoking. 
3. Add oil and swirl to coat the pan. 

   
   
4. Right away, add ginger slices and stir them briefly to infuse ginger essence into oil. 

   
   
5. Add the cauliflower and coat them with oil. Add salt to it. Keep stirring it untill the florets starts to show some brown spots (about 2 minutes). Turn down the heat to a low flame.  Add the chicken stock and cover it, stirring it occasionally. 

   

   
6. 

   

   
   
7. Allow it to simmer for 2 to 3 minutes or untill 1/4 cup of stock (sauce) is left in the pan. 

   
   
8. Add spring onions. Give everything a toss in the pan and turn off the heat. 

   

   

   
   
9. Add sesame oil. mix and serve.