Stir fried chicken thighs with ginger and scallions by Angel Teo

Facebook link - https://www.facebook.com/photo.php?fbid=10153766040384102&set=pcb.1024683027585997&type=3&theater


1. Marinate chicken thigh pieces (i used 2 boneless legs) with light soy sauce, hua diao jiu, pepper powder, sesame oil and little bit of corn flour. Set aside.

2. Heat oil, fry ginger slices and scallion whites till fragrant.

3. Add chicken and brown both sides.

4. When chicken turns white (abt 70% cooked), add mushrooms. Stir fry.

5. Add abt 1.5 tbsp of oyster sauce, 1.5 tbsp of light soy sauce, dash of white pepper powder, a drizzle of sesame oil and dashes of hua diao jiu. Fry to mix.

6. Add abt 1 cup of chicken stock (i used potato carrot chicken soup leftover to cook). If no stock, i just use water. smile emoticon

7. Add in scallion greens. Bring to boil and simmer for about 5 mins or till gravy thickens abit. Do a taste test in between to adjust flavor. smile emoticon