Food experiments from my little kitchen

Ginger and spring onion make the best combination when it comes to stir fry. Last night I was still thinking what to cook and this came to my mind since I happened to have some spring onions to clear. Just prepare more sauce to drizzle with rice and your yummy dinner is ready! Ingredients 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 ...

Nowadays when I cook 红斑鱼 or the red grouper (I think that is the correct English name...), I like to pan fry it. I find that pan frying it makes it nicer than steaming. That is my personal opinion. Today I actually planned to cook it with ginger and soy sauce. But I saw half a lemon sitting in my fridge and I wanted to use that. Was thinking whether I should cut the fish into slices then deep fry it before making the lemon sauce. Due to time constraint, I decided to just pan fry the fish first and make the sauce after that. It was a good move as I managed to stir fry my vegetables while pan frying the fish. Ingredients Red grouper thick slice (any other fish that has firm flesh) Ginger strips Cornstarch solution  Sauce 1 part lemon juice 2 part orange juice  Some water  1/2 tsp sugar Pinch of salt Recipe 1. Clean the fish and rub it with salt. Wash off the salt and pat dry with kitchen towel. 2. Oil the pan and gently place the fish in. Allow it to pan f...