Recipe Ingredient
- 450g chicken, skinned and chopped into chunky pieces
- Marinade:
- 2 tbsp cooking wine
- 1 tbsp light soy sauce
- Dash of pepper
- 1 tbsp ginger juice
- 100g young ginger, thickly sliced
- 2 shallots, chopped
- 1 tsp chopped garlic
- 100ml water or stock
- 2 extra tbsp cooking wine
- 1 tbsp oil
- 1/2 tbsp sesame oil
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tsp sugar
- 100ml water
- 1/2 tsp chicken stock granules
- Dash of pepper
Instructions
- Marinate chicken for several hours or preferably overnight.
- Heat wok with oil and sesame oil. Fry shallots and garlic until aromatic. Add ginger and fry for 2-3 minutes.
- Stir in chicken and fry well to seal in the juices. Add the extra cooking wine.
- Cover for one minute, then add water and seasoning.
- Cook covered for 10 minutes until sauce or gravy is thick and chicken is tender. Dish out and serve hot.
