This is a recipe to make Chinese chicken stir fry with ginger and spring onions, this is the best way to enjoy chicken dish during the weekend, serve it over white rice and enjoy. First, marinate the chicken: get one kilogram of chicken, two tablespoons of fresh ginger juice, two tablespoons of Chinese rice wine, two tablespoons of oyster sauce, 1tsp of salt, 1tbsp of light soy sauce as well as white pepper. Mix them up well and let them marinate them for ½ an hour.
The longer you marinate this the better it would taste, before you fry this take them out of the fridge and let it return to room temperature first so that it will be evenly cooked. So once it is mixed well leave it in the fridge or aside and let it marinate for half an hour. Use a sugar by the lab to fry the ginger slice first to make sure they are fragrant before putting the chicken put your 30 grams of sliced ginger in the pan and stir add the cloves of garlic in and stir them until they are brown use medium heat.
Does not use to high heat because you might burn your garlic and ginger, this dish is very wonderful with steamed rice pretty easy to cook too. You start smelling their fragrance coming off on this beautiful combination of garlic and ginger. Once when you can smell the beautiful fragrance add in the chicken do not pour the chicken in because we want to pour the juices in right now because you want to brown the skin a little bit so just put the chicken skin down.
Set aside the marinade (do not pour it away) and brown each side for about 2-3 minutes. You can use any part of the chicken that you like, once it is done, add in approximately six cups of spring onions, Chinese wine, remaining marinade, dark soy sauce give it a stir. Put the lid or cover on and let it cook and simmer for 20 minutes turn the heat down on low and let it simmer. If you want your chicken to be tenderer you can simmer them longer.
After 20 minutes take off the lid and to enhance the taste add in sugar, rest of spring onions, give it a good stir and thicken up the sauce a little bit so that it will cling to the chicken and taste so much better. Slowly pour in the corn starch solution to thicken up the sauce. Before dishing the dish up add in Chinese cooking wine, and sesame oil, and you can serve the dish with steamed rice and enjoy.
Marinating the chicken
- 1 whole chicken (around 600g)
- 2 tablespoons of fresh ginger juice
- 2 tablespoons of Chinese white rice wine
- 2 tablespoons of oyster sauce
- 1 teaspoon of salt
- 1 tablespoon of light soy sauce
- A few dashes of white pepper
- Cooking oil
- 30g of sliced ginger
- 6 cloves of garlic
- 6 stalks of spring onion
- 1 cup of Chinese white rice wine
- 3 tablespoons of premium dark soya sauce
- 1 teaspoon of sugar
- Some cornstarch solution
- 1 tablespoon of Chinese cooking wine
- 1 tablespoon of sesame oil