Spring Onion & Ginger Chicken (蔥薑雞)

Ingredients

• 1 bunch of spring onion
• Several large slices of ginger
• 2 large cloves of garlic
• 1/2 red onion
• 1/3 green bell pepper
• 4 boneless chicken thighs
• Cooking oil

Marinade

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 pinch sugar
• 1 tbsp corn starch
• 1 pinch five spice

Sauce

• 2-3 tbsp oyster sauce
• 1 dash of dark soy
• 2 tbsp rice wine
• 1 ladle of chicken stock

Instructions

Prepare the Ingredients

1. Bash chunks of ginger and slice spring onions, keeping some finely sliced spring onions for garnish.
2. Roughly chop the garlic cloves.
3. Dice the red onion and green pepper.
4. Slice and dice the chicken thighs.

Marinate the Chicken

1. Marinate the chicken with light soy sauce, sesame oil, a pinch of sugar, cornflour, and a pinch of five spice powder. Mix well.

Cooking Process

1. Heat the wok on medium to high heat. Start by searing the ginger chunks to get them crisp, then push them to the side.
2. Add the spring onions and garlic, letting them crisp up a bit.
3. Add the diced red onion, giving it a quick stir.
4. Add the green peppers, charring them slightly.
5. Remove the vegetables from the wok and set aside.

Cook the Chicken

1. Increase the heat to high. Once the wok is smoking hot, add the chicken. Spread it out and let it sear for 30-45 seconds on each side before stirring.

Combine and Finish

1. Add the vegetables back into the wok.
2. Stir in a couple of tablespoons of oyster sauce and a dash of dark soy sauce.
3. When the wok is very hot, add rice wine and let it bubble.
4. Add chicken stock, stirring well.
5. Finish with a bit more rice wine for a sweet touch.
6. Serve hot, garnished with fine slices of spring onion.