It has been a while since I last shared what I cooked as I did more baking than cooking recently. Mom usually does the cooking while I do the baking. But now that Mom is away until the mid of next month, I have to take care of my own meals.
I could always eat what was provided by the Company for lunch and dinner. But the food provided did not suit my taste bud most of the time. So, I might as well cook from home and bring to workplace unless I am being super lazy and just resort to eating what was provided.
Stir Fry Chicken Breast with Ginger & Spring Onions
I am not someone who like to eat chicken breast more than chicken thigh. But beggar can’t be chooser, right? I don’t feel like de-boning chicken thighs, so I got myself two pieces of chicken breast fillets from FRESHCO, Times Square yesterday afternoon. Did marination yesterday evening and left them in the fridge overnight so that they will be more flavorful the next day.
2 chicken breast fillets
dark soy sauce
white pepper powder
ginger, sliced into 7 or 8 thin slices
one stalk spring onions
Clean the chicken breast fillets with salt water.
Drain the water and cut the fillets into strips.
Marinate the chicken strips with oyster sauce, dark soy sauce, tapioca starch and white pepper powder. Leave them in the fridge overnight.
Heat up wok with adequate amount of cooking oil and fry sliced gingers until fragrant.
Add in chicken strips and stir well.
Pour in some hot water and let the chicken simmer.
Add some more seasonings if required.
Add spring onion, mix well and dish out.
So, this was how I cooked my version of Stir Fry Chicken with Ginger & Spring Onions. To be honest, I got the idea from one of my colleagues. She cooked some the other day and it was really good. Best to mix the broth with rice.