Thai Stir-Fried Ginger Chicken

Serves: 2 | Preparation Time: 20 mins

Ingredients:

• 2 tbsp Knife Groundnut Oil
• 50 gm White onion, sliced
• 25 gm Young ginger, julienne
• 200 gm Chicken leg, skinless and boneless, sliced
• 25 gm Black fungus, cut into thick strips
• 50 gm Red bell pepper, julienne
• 20 gm Spring onion, cut 1 inch long

Seasoning Sauce:

• 1 tbsp Knife Salted Soy Bean, smashed
• 1 tbsp Knife Thai Fish Sauce
• 10 gm Garlic, minced
• 1 tbsp Oyster sauce
• 3 tbsp Chicken stock
• 1 tsp Sugar
• ¼ tsp White pepper

Method:

1. In a mixing bowl, add all the seasoning sauce ingredients and mix well until the sugar dissolves. Set aside.

2. In a wok, heat Knife Groundnut Oil over medium heat and fry the onions, ginger and chicken for about 1 – 2 mins. Add black fungus and bell peppers, continue to cook for another 1 min.

3. Add the seasoning sauce and spring onion. Cook for about 3-5 mins until the chicken is cooked, toss to mix well. Serve warm.

Recipe is courtesy of Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.