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
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.
Tip – If 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
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! 😀