A very easy, simple chicken dish to prepare without compromising its tastes. I have prepared this dish several times but have yet to share it here with all.
The preparation is easy with only a few steps to follow. It's delicious and tasty with rice. Definitely fragrant with the nice aroma of oyster sauce well blended with ginger and spring onions.
2-3 deboned chicken thighs with skin but fats removed - cut bite size pieces
2-3 tbsp shredded ginger
1-2 stalks spring onions - cut sections
2-3 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp shaoxing wine
1/2 tsp dark soy sauce for colour
1 tsp each of sugar and sesame seed oil
1/4 tsp pepper
1 tbsp cornstarch + 1 tbsp water
- Prepare the chicken pieces as above. Mix in marinade and leave in fridge for at least an hour [can prepare ahead].
- Heat some oil in a non stick pan/wok, pan fry the chicken pieces until firm, brown and fragrant.
- Push aside, put in the ginger and spring onions. Continue stirring until chicken is cooked through. Drizzle in some water. Bring to boil.