Ingredients :-
250g Chicken breast (cut into small pieces)
100g young ginger (cut into pieces, chop with the back of cleaver until fine)
2 tablespoons minced garlic
100ml water
1 stalk spring onion (diced)
Seasoning :-
2 tablespoons white granulated sugar
½ teaspoon salt
½ teaspoon chicken stock granules
Marinade :-
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon oyster sauce
Dash of pepper
1 tablespoon C
hinese cooking wine
1 teaspoon oil
1. Coat chicken pieces with marinade for 30 minutes.
2. Heat a rice bowl of oil. Add in no.(1) to parboil till semi-cooked. Remove, set aside.
3. Heat three spoons of oil in wok. Add in garlic, chopped ginger and fry. Add in seasoning and water. Fry till boiling point.
4. Add in parboiled chicken meat pieces and fry till cooked. Sprinkle in spring onions, dish up.
Tips : Use the same ginger paste for fish in steaming or with pre-fried shelled prawns.
No comments:
Post a Comment