Can’t imagine we are already in August for year 2020 already. Stepping into the 5th month of the Work-From-Home regime has definitely benefited me much. To be honest, I am getting so used to this WFM thingy that I can’t imagine myself waking up at 6ish-am in the mornings anymore, beating the maddening CBD crowds and trains to head to work again. But then again, if this doesn’t happen anymore also implied that this virus thing is still on-going which is neither something good either. I seriously missed travelling and holiday-ing a lotsssss.
But much has also been gained so far. I get to prepare more home-cooked meals, de-clutter more and also more time in tidying up the house. Before this, everything was always a mad rush over the short 2-days weekends with little rest time in between. And because I get to cook more often too, I managed this Ginger Soya Chicken earlier which is a little mock up of one of the dishes from one of my favourite Mixed Vegetables rice 杂菜饭 stall in my hood.
Though a pretty simple and homely Chinese fare, the gravy was indeed awesome with rice. Something which I could polish up my rice easily which is considered quite a feat as I am usually not a heavy rice eater. So hope this little dish of mine can stir up some inspirations for your next meal preparation. Enjoy !!
Ginger Soya Chicken
Course: MainCuisine: ChineseDifficulty: Easy2
servings30
minutes15
minutesIngredients
180g boneless chicken, diced (marinate with 2 tsp light soya sauce, 1/2 tsp sugar and pinch of pepper for 30mins)
1 thumb sized ginger, thinly sliced
Few sprigs of spring onion
1/2 tsp minced garlic
1 tbsp cooking oil
2 tsp shaoxing wine
- Seasoning:
1 tbsp oyster sauce
2 tbsp dark soya sauce
125ml water
1 tsp sugar
1 tsp sesame oil
- Sauce thickening:
2 tsp corn flour
2 tbsp water
Directions
- Heat up oil and saute garlics, white parts of spring onion and ginger till fragrant.
- Add in marinated chicken with the light soya sauce and mix well.
- Add in water.
- Followed by the rest of the seasoning and allow the sauce to cook on high heat.
- Add in green parts of spring onions.
- Add in sauce thickening.
- When sauce has thickened, add in shaoxing wine and remove from heat.
Serve hot immediately with rice.
