Chicken Ginger
Chicken Ginger
MARINATE
- 450 g boneless chicken breast
- 2 tbsp. soy sauce
- 1/4 tsp. Chinese salt
- 1/4 tsp. sugar
- 1 tbsp. ginger juice (peel and ground fresh ginger, squeeze out juice)
- 1/4 tsp. white pepper
SAUCE
- 11/4 cup chicken stock
- 1 tbsp. vinegar
- 1 tbsp. corn flour
- 1 tbsp. soy sauce
- 1/4 tsp. chines salt
- 1/4 tsp. table salt
Others
- 4-5 sprig onions
- 125 g. fresh or canned mushrooms
- oil for frying
- Wash and cut chicken into 2 inch strips. Marinate the chicken with
ginger juice, salt, pepper, sugar and soy sauce, for about 20 minutes. - Wash and slice mushrooms, cut spring onions lengthwise into two half and
then cut into 2 inch strips. - In a small saucepan mix together, the chicken stock, vinegar, corn
flour, salt, pepper and soy sauce. - Bring to boil, stirring constantly, simmer for 3-4 minutes or until a
slightly thick sauce is formed, (sauce should not be very thick or thin).
Keep hot. - Heat oil in a wok and fry the marinated chicken until the chicken is
tender. Drain on absorbent kitchen paper. - Heat 2-3 tbs. of oil and fry mushrooms and spring onions for 3-4 minutes
or until the vegetables are tender but still crisp. - Put the fried chicken pieces into the vegetables and pour the sauce over
it, stirring constantly cook for 1 minute. - Serve in a hot bowl with plain or fried rice.
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