Stir-Fried Chicken with Ginger and Scallions by Rachel Leong

Ingredients

3 chicken thighs (cut into thick chunks)
1 can big button mushrooms (cut into quarters)
5 ginger slices (julienne)
3 cloves garlic (minced)
1 bundle spring onions (cut into 2 inches long)
1/2 cup water


Marinade

1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon corn flour
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon pepper

Direction

1. Combine chicken with marinade and marinate for about 20 minutes and set aside.

2. Heat 1 tablespoon sesame oil in a wok, saute ginger and garlic until fragrant. Add chicken and stir-fry until slightly brown. Add button mushrooms and 2/3 spring onions, mix well. Add 1/2 cup water. Bring to a boil, cover lid and let chicken simmer over medium heat for about 10-15 minutes.

3. Once chicken is cooked, add 2 teaspoon cornstarch water to thicken the sauce. Add remaining spring onions and serve hot.

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