- Two full Chicken Thighs – trimmed off excess fat. Wash thoroughly.
- Chopped to bite size.
- Lots of sliced Ginger, Scallion (cut to abt 2-inches long) and finely chopped Garlic.
- And a little Cornstarch mixture as thickening agent.
- Light soy, Sugar, Salt, White Pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by sautéing the sliced Ginger and chopped Garlic till aromatic on medium/low heat. Crank up the heat. Add in the Chicken. Mix well and saute for a couple of mins, till oil starts to render and kinda whitish slightly brown in color.
Add a little water, just abt to cover the chicken. This will be ur sauce. Bring to boil, turn the heat down and simmer for abt 10-15 mins, to allow the Chicken to cook through, till the sauce thicken slightly. Really depend on ur preference of the softness of the Chicken.
Add ur Seasoning Ingredients. Crank up the heat. Add Cornstarch mixture – bit by bit to ur preference consistency – stir and mix well. Add the Scallion. Mix well and serve hot. Viola, Ur plate of delightful comfort humble “Stir-Fried Scallion/Ginger Chicken” is ready to be served hot.
** Tip ** : Always add the Shaoxing wine just before plating. Swirl the Shaoxing wine in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.