Yummy Chicken Stirfry With Ginger In Oyster Sauce


Good evening, dear friends 😀

I must say that I only really picked up cooking seriously when I got married at a young age of 20, and my husband and I went to stay in Vancouver, Canada for a while. Before that, the very first recipe that I had learnt from my late father (yes, my father was the cook at home since he retired as a chef) when I was a teenager was this dish called “Chicken Stirfry With Ginger” or in Cantonese, “Chow Gai Low Keong”…….and it was this popular dish that I first cooked when we were overseas. 😀

Over the years, I have improved tremendously with this recipe and I would like to share it with you. My family loves this dish, too and it is very good to eat this with hot white rice on a rainy or cold, wintry day as this dish is very nutritious to our health and warms our body. This is also a popular dish for new mothers who are in their “confinement period” (the one month recuperating period after delivery of their babies) to regain their health.

This is considered a “heaty” dish that that adds “yang” or warm energy to our body, nourishes our blood, removes wind and acts like a tonic to improve our health. Because this is a heaty dish, do not consume too much of this if you are experiencing heaty bodily symptoms like gum aches, toothaches, a mild throbbing headache, and “gummy eyes.”

I hope you like this recipe. 😉

Ingredients (for 6 persons) –


To marinate –

3 whole chicken legs, cut into bite sizes (you can use boneless chicken, too but we prefer with bone-in as the meat is juicier this way)

3 tbsps oyster sauce

3 tbsps soy sauce

3 tbsps dark soy sauce

1 tbsp sesame oil

1 tsp sugar

1 tsp salt

1 tbsp cornstarch

Method –

Marinate the chicken pieces with oyster sauce, soy sauce, black sauce, sesame oil, wine, salt and cornstarch. Massage the chicken pieces thoroughly with your fingers and with your love – this will make the meat very tender and juicy. Do this for a good 3 to 5 minutes.

TipIf you can set this aside to marinate for at least half an hour, the chicken will be well flavoured. But if you don’t have the time, just massage the chicken pieces longer.

Marinated Chicken Pieces –


Ingredients for stirfrying chicken –


2 inch knob young ginger, skinned and sliced thinly (use older ginger if you want more potency from it as it will generate more “internal” heat in your body and better for removing wind)

6 shallots, skinned and sliced thinly

4 tbsps sesame oil (use more if you want this dish more aromatic or if it is for new/confinement mothers)

1 tbsp oyster sauce

1 tbsp oyster sauce

3 tbsps rice wine or any wine (use more if you prefer more gravy or for new mothers. The wine is very nourishing when combined with these ingredients)

1 to 2 tbsps sugar (personally, I like this dish a bit sweeter)

1/2 cup water (do not add water but use wine in place if this is used as a confinement dish)

dash of white pepper

Green Onions for garnishing, cut into 1-inch lengths

Method –

1) Heat up wok until it is lightly smoking as you need a very high fire for cooking this.

2) Quickly pour in the sesame oil, leave for about 30 seconds and put in the ginger and shallots.

3) Keep stirring until they become very aromatic and light golden brown.

4) Put in the chicken slices and continue stirfrying for about 5 minutes. The chicken will be half cooked by now.

5) Pour in the wine and hear the lovely sizzle in the wok. Stir for a minute.

6) Pour in the oyster sauce, soy sauce and sugar, stirring to mix well and then pour in the water. Mix thoroughly, lower heat to medium and then cover the wok for about 3 minutes.

7) By now the water would have reduced and the dish is very fragrant. Turn off the fire, and put in the green onions. Give it another good stir to mix the green onions.

8 ) Dish out and serve with hot white rice.

Voila! Another home cooked recipe, just for you! 😀


Mmmmm….posting this recipe is making me all hungry again as I could almost taste this dish while picturing it in my mind, and I just had dinner! 🙄 😆

Bon Appetit!  😀


14 Responses so far »

  1. 1

    sweetrosie said,

    Another beautiful, precious family recipe: thank you dear choesf 🙂

    I really like the sound of this one. I am a big fan of ginger in cooking for “what ails you”. I believe, like you, it has wonderful health benefits.

    It was also lovely to read that this dish can form part of a confinement menu. That is so far away from what happens with most new mothers over here. I remember eating soup out of the saucepan at 5pm when my baby was little. There were no female relatives to support me and it was quite a solitary experience. I LOVE the thought of all the new mamas having their own special foods and “rules” 🙂

    Fabulous choesf dear, a great read and a great recipe 🙂


  2. 2

    happyhomemaker88 said,

    You are so very welcome, my dear sweetrosie! 😀

    It’s great to know that you are another fan of “ginger” – I’m the only one in my family that goes crazy over them.

    Have you tried –

    1) Ginger in Coca Cola and this drink is steamed or brewed for a while and then it tastes so wonderfully spicy and it’s a cola? This is supposed to warm up the lungs and good for bronchitis.

    2) Teh Halia or Ginger Tea – it’s tea with milk and ginger juice

    I have another confinement recipe called “Fine Noodles in Chicken Ginger Wine Soup”, Will post this specially for you next time! 😉

    Have a relaxing day!

    With love and hugs,

    choesf 😀


  3. 3

    Yun said,

    Thanks so much for the great recipe! I cooked it today, and my hubby and 1 year old son LOVED it! I had more ginger slices, and some muchrooms. It was simply delicious:)


  4. 4

    happyhomemaker88 said,

    You are welcome, dear Yun – I’m glad you cooked this dish well and your family loved it. It goes very well with plain white porridge, too. Thank you for your lovely feedback here. 😉

    With peace and joy,

    choesf 😀


  5. 5

    Chad said,

    Wow, I cooked your recipe for my friends last Friday night and I was a superstar, everybody loved it.

    It is so easy and flavorful and I used my favorite Lee Kum Kee Panda Brand oyster sauce. What brand of oyster sauce to you recommend?


  6. 6

    happyhomemaker88 said,

    Hi there, dear Chad 😀

    I’m glad your recipe turned out well and you impressed your friends with your cooking! 😀

    I have 3 favourite brands of oyster sauce which I take turn to buy for variety as they taste different – Lee Kum Kee is one of the brands I like. My favourite one is Yuen Chuen Oyster Sauce “Without MSG” – this doesn’t cause thirstiness (an effect of MSG or Monosodium Glutamate).

    Have a great weekend!

    With peace and joy,

    choesf 😀


  7. 7

    qiong zhen said,

    Thank you so much for the lovely dish! I made it with crisp baked tofu instead since I didn”t have any chicken on hand. It was still amazing. Perfectly balanced – I also used your oyster sauce recipe on broccoli, mushroom, with ginger and garlic.

    I love finding tried and true recipes passed on and perfected through family and master home chefs. I look forward to trying more of any recipes you have!

    Have a wonderful weekend!


  8. 8

    happyhomemaker88 said,

    You are very welcome, dear qiong zhen! 😀

    Thank you for your lovely feedback and comments – I am very happy whenever my visitors try my out the recipes here and they are pleased with their cooking. I’m afraid my pictures are “dodgy” looking sometimes 😳 but it is homestyle cooking here. 😀

    Have a wonderful week ahead!

    With peace and joy,

    choesf 😀

    P.S. The chicken here can be substituted with other meat like beef, pork and even fish slices….and even tofu, like you have done and I will try your version also as I simply love tofu! 😉


  9. 9

    Quinn said,

    hi, are you sure it’s 3 tbsp of dark soya sauce? I followed the recipe exactly and it turned out so so so dark, nothing like yours. Also, the ginger called for was too little to my tastebud. could it be because I’ve used ready made ginger blend? would appreciate feedback. Thanks


  10. 10

    happyhomemaker88 said,

    Hi there, dear Quinn 😀

    Yes, I used lots of dark soy sauce in this dish as it would be more delicious, too. Sometimes, it depends on the brand of dark soy sauce that we use – mine is “Yuen Chun” brand, which doesn’t come out too dark…I have to use much more to make it darker for my black “Hokkien Noodles”.

    The ready made ginger blend may not be as spicy (I have not tried it before) but the 2-inch length of fresh ginger is more than suficient to make this dish spicy.

    Also, there are 2 types of ginger – young and old – the older variety gives out more aroma and spicyness. 😉

    Have a great week!

    With peace and joy,

    choesf 😀


  11. 11

    Nic said,

    Oh Choesf, wished i’ve come across your website while I was in the confinement period. Nevertheless, it won’t stop me from trying this recipe! BTW, is ginger good for breastfeeding? Also, will this recipe go well with hofun/koay teow? Thanks again and looking forward to your chicken stew recipe. 🙂


  12. 12

    happyhomemaker88 said,

    Hi there, dear Nic 😀

    If ginger is taken in moderation and you use young ginger, then your breastfed baby won’t be heaty also. With breastfeeding, is is like what your baby or toddler consume from the milk is what you eat in your daily diet. 😉

    Yes, this recipe will go well with hor fun/kway teow….I would cook this and then drop in the hor fun to mix them up throughly. For me, I would separate the hor fun first and pour some warm water over them to remove any excess oil, and drain them before mixing into the chicken. We can add some bean sprouts or sawi or mustard greens…yummy!

    Thank you for this fantastic idea, Nic! 😀


  13. 13

    Mark said,

    Hi, just to ask for wine used in confinement is mostly rice wine? If not what kind of wine and what brand or type you recommend? I promised my friend to cook confinement dish for her after her pregnancy and am researching it now thanks. Would appreciate your help as this is the first time i am trying to cook confinement dish


    • 14

      happyhomemaker88 said,

      Hi there and welcome, dear Mark 😀

      Wow, you are very kind and caring to cook confinement food for your friend. Good! 😀

      In my confinement months after the birth of my 4 kids, my “confinement lady helper” have used different kinds of wine to make the “ginger chicken wine” such as :-

      – rice wine
      – “red rice” wine (I’m not sure what this is, but my aunt made a batch of it for me in one of my confinement months – I think it may be made from glutinous rice? 😳 )
      – ginger wine (which can be purchased from liquor stores or Chinese medical halls
      – red wine (when I was in the US, we didn’t find any rice wine and my mother-in-law just used any red wine that she can get her hands on 😆 )

      My healer friend taught me how to make Raisin Wine and I had just posted a recipe for it here :-


      May your friend have a healthy pregnancy and baby!

      And Happy Cooking to you, too! 😀

      With best wishes,

      choesf 😀


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