400 g boneless and skinless chicken thighs (cut into 1 inch length wise)
2 tbsp oyster sauce
100 ml water (add more if you want more gravy)
5 sliced ginger
1 stalk spring onion – cut into 2/12 inch length wise
2 tbsp Shredded Ginger – fried till crispy and set aside
Marinade Ingredients (combined together)
1 tbsp honey
3 tbsp light soy sauce
2 tbsp rice wine or hua tiao jiu
2 tbsp fresh ginger – minced
2 tbsp garlics – minced
1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp Red Sweet Sauce (sauce for Yong Tau Fu)
1 tsp mushroom granules
1 tsp corn flour
1) In a mixing, add marinade ingredients and stir to mix evenly. add chicken pieces and toss with the marinade to coat. Refrigerate for at least 3-4 hours.
2) Heat oil in a wok and stir fry ginger till fragrant. Add chicken with the marinade and stir fry over high heat till the chicken are cooked thoroughly (about 7-8 minutes).
3) Reduce heat, add the oyster sauce and spring onions, stir and toss briefly to well coated.
Dish up to serving plate, topped with Crispy Shredded Ginger and serve hot with white rice or fried egg rice and porridge.