Ingredients
600g chicken, cut into bite-size pieces
2tbsp cooking oil
5cm knob of young ginger, peeled and sliced
8 dried chinese mushrooms, soaked to soften
1tbsp chinese rice wine
250ml fresh chicken stock
2-3 Spring onions (scallions), cut into 2.5 cm lengths
3 sprigs of coriander (cilantro) leaves, cut into 2.5 cm lengths
2tsp cornflour (cornstarch), mixed with 2 tbsp water
Seasoning
2tsp light soy sauce
2tsp dark soy sauce
2tsp oyster sauce
1 1/2tsp sugar
1/2tsp salt
1/2tsp ground white pepper
method
600g chicken, cut into bite-size pieces
2tbsp cooking oil
5cm knob of young ginger, peeled and sliced
8 dried chinese mushrooms, soaked to soften
1tbsp chinese rice wine
250ml fresh chicken stock
2-3 Spring onions (scallions), cut into 2.5 cm lengths
3 sprigs of coriander (cilantro) leaves, cut into 2.5 cm lengths
2tsp cornflour (cornstarch), mixed with 2 tbsp water
Seasoning
2tsp light soy sauce
2tsp dark soy sauce
2tsp oyster sauce
1 1/2tsp sugar
1/2tsp salt
1/2tsp ground white pepper
method
Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.
Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.
Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.
cushy's tip
serve with any type of rice
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