Chicken With Ginger & Spring Onion (Chinese Takeaway Style)
Recreate a Chinese takeaway stir fry classic using this chicken with ginger & spring onion recipe. Packed with fresh flavour, it's perfect with egg fried rice and chow mein with beansprouts.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 teaspoon caster sugar
- Pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 2 cloves garlic, finely chopped
- 2.5 cm fresh ginger, peeled and finely chopped
- 1/2 onion, sliced
- 2 spring onions, sliced
- 1 portion chicken for Chinese takeaway style stir fry dishes
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- 200 millilitres light chicken stock
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 teaspoon rice wine
- Dash aromatic oil or sesame oil
Instructions
Sauce
- In a bowl, add 1 tablespoon oyster sauce, 1/2 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/4 teaspoon caster sugar and Pinch white pepper. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 2 cloves garlic, finely chopped and 2.5 cm fresh ginger, peeled and finely chopped. Stir fry for 20 seconds. Add 1/2 onion, sliced and 2 spring onions, sliced and stir fry for 1 minute. Add 1 portion chicken for Chinese takeaway style stir fry dishes, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine and Dash aromatic oil or sesame oil, mix well once more and serve.