Ginger Onion Chicken Stir Fry (Geung Choong Gai) Recipe
A) 1 whole chicken leg, deboned and cut into small pieces
½ tsp salt
A dash of Worcestershire sauce
A dash of pepper
B) ½ cup water
1 tsp cornstarch
1 Tsp soy sauce
Pinch of sugar
4 cm ginger, thinly sliced
1 cup green onion stalks, cut into 5 cm long, green and white separated
2 Tbsp oil
Method:
1. Marinate Chicken with (A) for 10 minutes
2. Mix (B) together
3. Heat wok until very hot. Put in oil. Saute white part of green onions and ginger until fragrant.
4. Pour in marinated chicken and stir fry until it is cooked, about 2 minutes.
5. Pour in (B) and cook until it thickens and add in remaining green onion stalks.
6. Stir until green onion wilts and dish up.
A) 1 whole chicken leg, deboned and cut into small pieces
½ tsp salt
A dash of Worcestershire sauce
A dash of pepper
B) ½ cup water
1 tsp cornstarch
1 Tsp soy sauce
Pinch of sugar
4 cm ginger, thinly sliced
1 cup green onion stalks, cut into 5 cm long, green and white separated
2 Tbsp oil
Method:
1. Marinate Chicken with (A) for 10 minutes
2. Mix (B) together
3. Heat wok until very hot. Put in oil. Saute white part of green onions and ginger until fragrant.
4. Pour in marinated chicken and stir fry until it is cooked, about 2 minutes.
5. Pour in (B) and cook until it thickens and add in remaining green onion stalks.
6. Stir until green onion wilts and dish up.
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