Home-Style Stir-Fried Chicken
Ingredients
- a few scallion
- 1 ginger
- 3-5 garlic
- a little (optional) bell pepper
- half chicken
- 1 cooking wine
- a pinch pepper
- 0.5 salt
- 2 premium light soy sauce
- 1 oyster sauce
Instructions
- Cut the chicken into pieces, wash, and drain thoroughly (do not skip draining — excess moisture ruins the stir-fry). Cut garlic and ginger into chunks (I like extra garlic so I double the amount). Use small scallions cut into segments if possible. Dice the bell pepper for color (optional). If you like it spicy, substitute with small chili peppers cut into segments.
- Heat oil and sauté garlic and ginger until fragrant. Add the chicken and stir-fry.
- Once the chicken changes color, add cooking wine along the edge of the wok. Stir until the alcohol evaporates, then add light soy sauce, oyster sauce, and pepper. Continue stir-frying.
- After stir-frying for a bit, add a small bowl of water (about the amount shown — do not add too much). Cover and simmer over low heat for 15 minutes. Open the lid midway to stir once.
- Uncover and reduce the sauce over high heat. Add a pinch of salt (go easy — the soy sauce and oyster sauce are already salty), toss in the bell pepper or chili, stir a couple of times, and finally add the scallions. Done!
