This is one of my hubby's favourite, jiang chong ji which directly translated to ginger and scallion chicken. It is quick to prepare on normal working day. The reason is the cooking time is short because of the use of boneless chicken or chicken breast whichever you like.
Ingredients
2 chicken legs
2 tbs corn flour
2 tbs vegetable oil
3 stalks scallion julienned
1 piece ginger sliced
2 tbs shaoxing wine
1 tbs Oyster sauce
2tbs soy sauce
Salt and pepper
2 chicken legs
2 tbs corn flour
2 tbs vegetable oil
3 stalks scallion julienned
1 piece ginger sliced
2 tbs shaoxing wine
1 tbs Oyster sauce
2tbs soy sauce
Salt and pepper
Steps
Get chicken leg and deboned it or you can use chicken breast. Cut the chicken into smaller strips. Mix corn flour and vegetable oil to chicken to seal the juice.
Get chicken leg and deboned it or you can use chicken breast. Cut the chicken into smaller strips. Mix corn flour and vegetable oil to chicken to seal the juice.
Heat oil in wok. When oil is hot, saute ginger and scallion for 20 seconds.
Add chicken and stir. Add all other ingredients and a bit of water so there is gravy.
Stir fry for few minutes until chicken is cooked. Scoop and serve hot with steamed rice.
Enjoy!
1 comment:
looks yummy
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