The humid weather is sometimes a deterrent to stay in the kitchen to prepare meals. During such times, One Dish Meal dishes are most welcome so that you can be out of the kitchen soon before perspiration sets in. Most of the ingredients are easily available in the kitchen. Easy to recreate and suitable for all ages as it is not too spicy.
As a ginger lover, this dish suits me well. Just loves the smell of the ginger and the sauce to serve over rice. I like the crunchy sweetness of the Bombay onions when fried.
The ingredients for this dish is normally used to cook fried fish [Chien Chuan Fish] but it is great too with chicken, Do try for a change and you will like it especially with the chicken pieces are marinated and fried till golden brown.
3 pieces deboned chicken thighs – cut bite size pieces [marinate with some tumeric and salt]
1 inch piece ginger – shredded
2-3 cloves garlic – peeled and sliced
1 Bombay onion – peeled and cut into rings
2-3 small red chillies – sliced
some spring onions – cut sections
1 tbsp each light soy sauce, oyster sauce and sweet soy sauce or more to taste
some salt to taste
- Heat a non stick wok, add in oil, put in chicken pieces to fry until crispy and golden brown. Dish up and set aside. [The benefit of adding cold oil to a hot wok is that the food cooks evenly and it can help the food not to stick to the bottom.]
- Using the same wok, saute ginger and garlic until fragrant and crispy. Add in fried chicken, continue to fry, then add in the seasoning sauce. Stir fry for awhile before adding enough water to cover the chicken pieces.
- Bring to boil for 1-2 minutes or sauce is reduced. Add in chillies, onions and spring onions. Lightly fry ingredients, taste to adjust seasoning.
- Dish up to serve.