Friday, November 13, 2020


Quite a nice combination of flavour and taste with the pungent, slightly spicy ginger juice obtained from grated ginger. The juice blends well with some honey and savoury seasoning. Overall, this dish is tasty and delicious to serve with rice. The flavours are further enhanced with the sweet yellow onions.
I would consider this a One Dish Meal that you may try and serve during this time when our country is put under CMCO [Controlled Movement Control Order].  Preparing easy, simple meals during this period of time may save you some unnecessary trips to the market.
2 deboned chicken whole leg with skin [fats removed] - cut bite size pieces
1 tbsp grated ginger
1 yellow onion - peeled and cut wedges
Some chopped spring onions for garnishing
Marinade for Chicken
1 tbsp ginger juice [I used grated ginger]
1 tbsp cooking wine
1.5 tbsp light soy sauce
some white pepper powder
2 tbsp cornstarch
Sauce Mixture
1 tbsp oyster sauce
1 tbsp dark soy sauce [I used less]
2-3 tbsp honey
1-2 tbsp lemon juice
some white pepper
100 ml water
1 tbsp cooking wine
  1. Marinate the chicken pieces with marinade.  Mix well before adding the cornstarch. 
  2. Combine the sauce mix ingredients in a bowl [except cooking wine].  Set aside.
  3. Heat a non stick pan, add some oil to pan fry the chicken pieces [skin side first], then flip over to fry until golden brown on both sides. 
  4. Add in oyster sauce and dark soy sauce together with minced ginger.  Stir fry until fragrant before adding the yellow onions.
  5. Stir to mix, pour in the water with lemon juice and honey.
  6. Bring to boil until the sauce is reduced.  Drizzle in the cooking wine. 
  7. Dish up to serve.  Garnish with chopped spring onions.

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