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.
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