← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g boneless chicken thighs, sliced into bite-sized pieces
• 1 tbsp Soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Toasted sesame oil
• 2 tsp Cornflour (cornstarch)
• ¼ tsp White pepper
• 3 tbsp Vegetable oil
• 60 g young ginger, peeled and cut into thin matchsticks
• 3 cloves Garlic, sliced
• 4 Spring onion, cut into 4 cm lengths
• 1½ tbsp Oyster sauce
• 1 tsp Dark soy sauce
• ½ tsp Sugar
• 80 ml Water
• 1 Red chilli, sliced (optional)

Method

1. Mix the chicken with the marinade ingredients and leave while you prepare the ginger and spring onion.
2. Heat the oil in a wok over medium heat and fry the ginger for 2–3 min until fragrant and the edges turn golden. Add the garlic for 30 seconds.
3. Turn the heat to high, add the chicken in one layer and leave for 1 min to sear, then stir-fry for 3–4 min until nearly cooked.
4. Add the oyster sauce, dark soy, sugar and water and toss for 2 min until the chicken is cooked through (75°C/165°F) and coated in a glossy sauce.
5. Toss in the spring onion and chilli for 30 seconds, just until wilted, and serve with rice.

Tips

• Young ginger is milder and juicier, so you can use plenty; with older, fibrous ginger, use about half.
• Contains soy, wheat (soy sauce, Shaoxing wine) and oysters.

Sources

Written in our own words after cross-checking these recipes:

Taste Asian Food Christie at Home