INGREDIENTS
Marinate
1 tablespoon soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
2 teaspoons Hua Tio wine
1 tbsp sesame oil
1 kg kampung chicken and cut into 1-inch cubes
1/2 teaspoon pepper
2 tablespoons vegetable oil
3 to 4 dried dry chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
Few slices fresh ginger
1 cup water with 1 tbsp corn starch. ( Mix well and keep aside)
Some roasted cashew nut.( Buy raw cashew nut then roast on a dry non stick pan and keep tossing until turn brown)
PREPARATION
1. Marinate the chicken:
In a medium bowl, stir together the soy sauce, wine, sesame oil, oyster sauce , dark soy sauce, pepper. Add the chicken and stir gently to coat. Marinate for at least 30 min .
2. Heat up oil and put in garlic and ginger and dried chillies to stir fry. Then add in marinated chicken and keep stir fry until chicken turn whitish. Then add in the mixed cornstarch and let the chicken simmer for 20 minutes. Add some sugar to taste. If want more gravy then add some water.
3. Once chicken turn dark, please check taste then garnish with cashew nut and stir fry for 2 minutes then garnish with spring onion
Serve hot.
Kelly's Kitchen
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