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4 stalks Young spring onions, cut into 2 inch shreds
4 inches Ginger, cut into 2 inch shreds
Blended :
1 teaspoon Cornstarch
1 teaspoon Water
5 tablespoons Cooking oil
Marinade :
2 stalks Spring onions (scallions) crused
1 inch Ginger, sliced
3/4 tablespoon Salt
1 1/2 tablespoon Rice wine
1/4 MSG (optional)
Ingredients : Serves 6-8
1.5 kg Chicken4 stalks Young spring onions, cut into 2 inch shreds
4 inches Ginger, cut into 2 inch shreds
Blended :
1 teaspoon Cornstarch
1 teaspoon Water
5 tablespoons Cooking oil
Marinade :
2 stalks Spring onions (scallions) crused
1 inch Ginger, sliced
3/4 tablespoon Salt
1 1/2 tablespoon Rice wine
1/4 MSG (optional)
Preparation:
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Mix well the marinade ingredients. Rub into and over chicken and keep aside for 30 minutes,
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Place chicken in a heatproof bowl and steam over high heat for 25 minutes. Drain and reserve cooking juices.
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Cut chicken into 1 x 2 inch pieces and arrange on a plate.
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Sprinkle shredded spring onions and ginger over chicken pieces.
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Heat oil till very hot and smoking. Pour over chicken immediately.
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Bring reserved cooking juices to the boil. Thicken with cornstarch paste and pour over chicken.
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Serve hot.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 61