This is a lovely, refreshing way to eat chicken. It’s a complex, but very fresh tasting meal and really simple to make. I ate it a couple of weeks ago at a restaurant and I must say, theirs was shit in comparison. They did make up for it by serving nice dumplings though. I am yet to give those a try.
For the marinade:
500g chicken breast (cut into medium strips)
2 tablespoons light soy sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon fresh ginger (grated)
1/4 teaspoon white white pepper
For the sauce:
1 1/4 cup chicken stock
1 tablespoon rice wine vinegar
1 tablespoon cornflour
1 tablespoon light soy sauce
1/2 teaspoon salt
5 spring onions (thickly sliced)
150g button mushrooms
1 teaspoon fresh ginger (julienned)
Combine the marinade ingredients and add the chicken. Let it sit for 30 minutes.
In a small saucepan mix together, the chicken stock, vinegar, corn flour, salt, pepper and soy sauce. Bring to boil, stirring constantly, simmer for 3-4 minutes or until a slightly thick sauce is formed, (sauce should not be very thick or too thin). Keep hot on a low heat.
Heat a little vegetable oil in a wok and fry the marinated chicken until the chicken is tender. Drain on absorbent kitchen paper.
Heat 2-3 tablespoons of oil and fry mushrooms and spring onions for 3-4 minutes or until the vegetables are tender but still crisp. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
Plain boiled rice.