Sunday, September 16, 2007
For the first buka meal of Ramadhan, I ventured with Kylie Kwong’s extremely simple but yummy stir fried ginger honey chicken Szechuan style.
Stir Fried Ginger Honey Chicken with Chillies
- 2 boneless chicken thighs (skin off optional)
- 2 inches young ginger, finely chopped
- 5 small chillies (cili padi)
- 6 dried chillies
- salt to taste
- oil for frying
For the marinate:
- 4 tsp honey
- 2 tsp five spice powder
- 2 tsp sesame oil
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp ginger sauce (optional)
- 1 tbsp Chinese cooking wine (optional)
Marinate the chicken with listed ingredients. Cover with cling film and chill overnight.
Heat up oil in wok. Place the chicken piece by piece (skin side down if not skinless) to fry on high heat. Turn over and lower heat to medium. Brown the chicken (with some burned bits because of the honey) till just before done. Remove onto a plate.
In a clean wok, heat up oil and fry the chillies. Return the chicken to the wok and stir fry for 2 minutes.
Serve warm with rice or noodles.
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