Wholesome ginger chicken
Posted on 30 August 2012 - 02:08pm
Although it contains ginger, the amount used is just enough to provide the aroma and flavour. It does not make the dish too spicy for children.
The slightly thick brownish gravy adds a certain comforting smoothness to your mouthful of rice too if you like mixing some gravy or sauce into your rice.
You may use chopped chicken pieces or boneless fillet if it is more convenient, especially if you have young children.
You may also substitute the chicken with beef or fish fillet. You only need to reduce the cooking time a little as beef and fish tend to become tough if overcooked.
Oyster sauce is a common ingredient used in Chinese and other types of Asian cooking. It is made by condensing oyster extract which is reduced to a thick, viscous solution that has been caramelised to become brown in colour.
Many oyster sauce manufacturers add additives such as monosodium glutamate, cornstarch, oyster flavouring, salt, caramel and preservatives to the sauce as using pure oyster extract alone can be an expensive affair.
If you or your family members have allergies or are averse to consuming food with artificial additives, you can consider using organic, or vegetarian oyster sauce that is made from mushrooms.
Meanwhile, some sauce manufacturers have also diversified into producing abalone sauce. It is possible to use abalone sauce instead of oyster sauce for a change since abalones, like oysters, are also shellfish, and provide a similar type of flavour.
However, I find abalone sauce lighter in flavour and colour.
Chicken with Ginger and Spring Onions
► Ingredients (serves 2)
300g chicken (cut into pieces)
30g ginger, sliced (you may use more if you want a stronger flavour of ginger)
10 stalks spring onion (from two bulbs, cut to 2.5cm in length)
1 tbsp chopped garlic
2 tbsp oyster sauce
2 tbsp cooking oil
2 tsp cornflour (dissolved in a little water)
150ml water
Thick soya sauce
Salt (optional)
► Method
1. Heat cooking oil in a wok or frying pan. When hot, sauté garlic and ginger till fragrant.
2. Add in chicken pieces, tossing them in the wok till lightly brown.
3. Add in water and oyster sauce. Bring to boil.
4. Cover the wok and simmer for 10 minutes until chicken is cooked and tender. Turn the chicken pieces every now and then to ensure they are evenly cooked.
5. Add three drops of thick soya sauce to darken the gravy slightly.
6. Pour in the cornflour solution. Stir and leave to simmer for two minutes until gravy thickens.
7. Add salt according to your taste, if needed.
8. Add the spring onions, give a quick toss, dish out and serve.