A delicious Malaysian stir-fried chicken with ginger and spring onions
Just like Malaysian fried pork or ginger beef, this delicious easy Asian recipe has its origins in the Chinese diaspora in Malaysia. More specifically, a similar dish can originally be found in Cantonese Chinese cuisine. Not to be confused with the delicious ginger chicken, though
Dai chow cuisine
This dish falls into what is called in Malaysia “Dai chow cuisine”, which literally means “big fry” in Cantonese. It refers to a wide range of typical stir-fried dishes that can be ordered, ranging from vegetables to long-simmered soups, meats, seafood, steamed fish, and much more.
Traditionally, dai chow restaurants were frequented by Chinese families when cooking for everyone at home became too demanding. The concept is similar to home-cooked meals, where several dishes are placed on the table and shared with rice.
However, due to Malaysia’s cultural diversity, these restaurants have ended up attracting a wider audience. If you go on a trip to Kuala Lumpur, you are 100% sure to come across them.
The main ingredients of Malaysian stir-fried chicken with ginger and spring onions
Light soy sauce: not to be confused with dark soy sauce, this is the classic salty soy sauce found everywhere
Oyster sauce: adds a magnificent umami and salty touch to the dish
Sesame oil: brings a delicious nutty flavor to the entire dish
Shaoxing wine: Classic Chinese rice wine. Can be replaced with dry sherry
The chicken: Absolutely use chicken thighs. Maximum juiciness and flavor will be guaranteed. Well, you can use breast meat, but it will be less flavorful. At your own risk
Ginger and Scallion Stir-Fried Chicken
Matériel
Ingredients
- 400 g chicken thighs Boneless, sliced, with skin
- 40 g of ginger thinly sliced
- 3 green onions White part only, sliced. Keep the green parts for garnish
- 4 cloves garlic minced
- 0.5 onion Cut into quarters
Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon sesame oil
- White pepper to taste
- 1.5 tablespoon cornstarch
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon of oyster sauce
- 3 tablespoons shaoxing wine
- White pepper to taste
- 30 ml water
- 1 teaspoon cornstarch
Garnish
- Green parts of spring onions, thinly sliced
Side dishes
- Cooked white rice
Procédé
- Mix the chicken with the marinade (except for the cornstarch)400 g chicken thighs, 1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon sesame oil, White pepper
- Add the cornstarch. Let marinate for 15 minutes.1.5 tablespoon cornstarch
- In a bowl, mix the sauce ingredients except for the cornstarch and water1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons shaoxing wine, White pepper
- In another bowl, mix the water and cornstarch30 ml water, 1 teaspoon cornstarch
- Heat oil in a pan or wok and sauté the ginger until golden.40 g of ginger
- Add the garlic4 cloves garlic
- Add the chicken. Cook on one side without stirring until a crust forms (about 5 minutes), then turn all pieces over.
- Add the white part of the spring onions and the onion. Cook until tender.3 green onions, 0.5 onion
- Pour in the sauce and cook until it reduces slightly.
- Add the water/cornstarch mixture and stir very quickly until it thickens
- Add the green parts of the spring onions, stir, remove from heat and serve hot over rice.Green parts of spring onions, thinly sliced, Cooked white rice
