Stir fry chicken with ginger

2015-05-07
  • Yield : 2 plates
  • Servings : 2 people
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Stir fry chicken with ginger
A classic stir fry chicken with ginger that has crunchy vegetables and is spiced with oyster/fish/soy sauce mixture.

Method

Step 1

Slice the mushroom into not too thick slices. Thinly slice the ginger and then cut into julienne. Try not to use the tough center part of the ginger. Chop the scallion greens into 1 inch pieces. Cut the onion in half and chop it in cubes.

Step 2

Cut the chicken breast sideways in half and then chop up into small pieces by moving the blade of the knife sideways and across the chicken breast.

Step 3

In a wok, bring the vegetable oil to high heat. Spread it around, add the garlic and onions and fry until fragrant. Add chicken and stir fry. Fry for a few seconds and add the chillies. Add the chicken stock and stir to nicely coat the chicken with the ingredients in the wok.

Step 4

Add the mushrooms and all the sauces and stir till the mushrooms are just cooked. Over cooking the mushrooms will release their moisture and make the stir fry watery. This will take hardly 2-3 minutes. Add the spring onions and remove from the heat. Dress with some of the spring onion and serve with rice.


My Notes
1. You can experiment with other veggies like red peppers, yellow peppers, broccoli, baby corn as the veggies in this stir fry.
Stir fry tips
1.Have all the ingredients chopped ready in a plate.Stir fry dishes get ready in less than 5 minutes.
2.Cook on high heat. Keep heat constant. Constantly stir to use the heat across the pan.
3.Use stock in case it starts to get dry. Do not use oil as a replacement.
4.A dash of sesame oil in the end can add to the flavour
5.A mixture of 1 teaspoon oyster sauce and half a tea spoon of light soy sauce is great as a standard seasoning in most stir fries.
6.Vegetables and meat have their own unique taste and flavour. As a rule, check the taste and then add the seasoning of sauces (fish sauce / sugar / palm sugar / oyster sauce / soy sauce).
Dressing tips
1. Use whole coriander leaves. Do not chop them up.
2. Basil – Use only whole leaves. Do not chop or crush.
3. Use thinly sliced young spring onions for dressing.You can use regular spring onions by slicing then down the middle four ways and then chop in to one inch pieces.

Leave a Reply