2 boneless chicken legs
1 knob of ginger
1 stalk of spring onion
Marinate
Soy sauce
White pepper
Sesame oil
Cornstarch
Sauce
1 Tbsp Oyster sauce
1 Tbsp Dark soy sauce
1 Tbsp Chinese cooking wine
1 tsp Light soy sauce
1/2 tsp sugar
Dash of white pepper
Some water
Recipe
1. Cut the chicken legs into smaller pieces and marinate them before setting them aside. Prepare the sauce in a bowl.
2. Slice the ginger into thin round pieces. Cut the spring onions into 3 inch lengths. Smash the white bottom part and set aside from the green top part.
3. Heat some oil in the frying pan and put in the white spring onion part. Then add in the ginger slices. Let it cook till you can smell the aroma.
4. Put in the chicken pieces (without the marinate) and cook till the meat surface turns from pink to white. You do not need to keep stirring it, just from time to time flipping the meat.
5. Drizzle the sauce onto the meat and lightly stir it to evenly distribute. Make sure you have enough water to almost cover the chicken. Put on the cover and let it cook for 9 minutes (depending on size of the pieces). I cut rather big chunks so that I can use this time to do some washing up.
6. Open the cover and check the taste. Adjust with seasoning accordingly. Put in the green spring onion parts. Stir it and off the fire. Serve on a deep plate.
**note: When I was a newbie, I didn't prepare sauce beforehand and always add them when I was stir frying. This is terrible as I will always end up overcooking or overseasoning. It's good to prepare beforehand the ingredients and sauce so that you can have a relaxing time to cook. :)