Here’s another tried and tested Chinese recipe that I borrowed from Rasa Malaysia. You can say that I am a fan of Rasa Malaysia’s blog and have tried some of its recipes.
The taste reminded me of my favorite chicken-rice dish I always order at the Chinese dimsum restaurant in Colon Street, Cebu City (Philippines) where my roommates and I frequented long ago. This was considered the “staple meal” of university students like me at that time. It’s easy to make, tasty and can be prepared under an hour. So for busy mums out there… this recipe is for you:
Ginger and Scallions Chicken
1 chicken breast, cut lengthwise into 2-inch
4 stalks of scallion, cut into 2 inch sections
2 inches ginger root, sliced into pieces
3 tbsps cooking oil (1 tbsp for marinating chicken)
1/2 tbsp of corn or potato flour
1/8 tsp sesame oil
1/4 tsp sugar
2 tbsps oyster sauce
1/2 tbsp Shaoxing cooking wine
1 dash of white pepper powder
Salt to taste
1. Marinate the chicken strips with corn or potato flour and add 1 tbsp of oil to seal in the chicken juice. Set aside for 15-20mins.
2. Heat up your wok (or frying pan) and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir-fry for a few seconds, then add the scallions and stir until thoroughly hot. Add in the chicken strips and continue to stir well. Just when the chicken strips start to cook, add in oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve hot with steamed white rice.
And it’s done! Here’s the end result: