Ginger Chicken

Another dish I ate since I was a kid, I would mix a lot of gravy into my rice, and it is so flavourful! This dish is good for children, who eats very slowly, just like my own children, but when the rice is mixed with the gravy and chicken, they gulp down their food!

Michelle Kwan @michellekwanisme

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Ingredients

40 minutes

6 servings

3boneless chicken drumsticks or thighs cut into 1-inch cubes
1Tbps cooking oil
10 slicesginger
3spring onions cut into 2-inches long include the white part (separate the white and green part)
4 clovesgarlic sliced
3shallots cut in halfs
1/4 cupShaoxing wine
Sauce:
1 1/2 cupschicken stock
2 tspsoy sauce
1 tspdark soy sauce
2 tspoyster sauce
1/4 tspwhite pepper
1 tspbrown sugar
1 Tbspcornstarch to mix with 1 Tbsp water to thicken the sauce (optional)

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Steps

40 minutes

1

Lightly smash the white parts of spring onion, garlic and ginger to release the flavours.
2

Heat the cooking oil in the wok until it starts smoking, then add ginger to fry for 15 seconds.
3

Spread the chicken pieces in the wok to sear for 1 minute, then another side for 1 minute. Add in white part of spring onion, garlic, and shallots. Continue to stir-fry over high heat for 1 minute, then add the Shaoxing wine, and stir-fry for 30 seconds.
4

Add in the sauces excluding the cornstarch. Cover with a lid and continue cooking on high heat for 5 minutes. Remove cover to cook for another 5 minutes.
5

Mix in the green part of spring onion, then the cornstarch to thicken the sauce. Add more cornstarch with water (same ratio) if you like a thicker sauce.