Ginger Soya chicken
Marination:
680 Gms Boneless skinless chicken breast
5 tablespoons water
3 teaspoons light soya sauce
2 tbsp cornflour
1 tbsp vegetable oil
Other ingredients
1 Tbsp oil
6 slices of ginger
6-8 cloves of garlic , smashed
2-3 spring onion , white and green separated
1 small onion , sliced
1/4 cup shaoxing wine
1 1/2 cup stock
1 tsp brown sugar
2 tbsp dark soya sauce
2 tsp oyster sauce
1/4 tsp white pepper powder
Thickener
1 Tbsp cornflour mix in 1 Tbsp water
Slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast
Add the water and soy sauce to the chicken
Add the cornstarch and vegetable oil and mix until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
Meanwhile
Smash garlic
Thinly slice ginger
Smash white part of the green onion
Slice the onion
Green part of the spring onion - cut into 1 inch pieces
Spread the oil around the perimeter of the wok or large skillet and heat it until it just starts smoking. Add the ginger slices, and fry for 15 seconds.
Spread the chicken pieces in a single layer in the wok. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds.
Add in the white parts of the scallions, garlic. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.
Add the Shaoxing wine, and stir-fry again for 10 seconds. Next, add in the stock, brown sugar, dark soy sauce, white pepper, oyster sauce and onions
Cover and continue to cook on high heat for 5 minutes.Remove the cover, and cook for another few minutes. Mix in the green parts of the spring onions, and then immediately stir in the cornstarch and water mixture to thicken the sauce. Add more cornstarch slurry if you like a thicker sauce.
Enjoy with rice .
Happy cooking
❤️Girija
Kitchenconfidenceindia