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
Equipment
Ingredients
- 400 g chicken thighs boneless, sliced, skin on
- 40 g ginger thinly sliced
- 3 spring onions white parts only, thinly sliced; reserve the green parts for garnish
- 4 cloves garlic minced
- 0.5 onion cut into wedges
Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- white pepper to taste
- 1.5 tablespoons cornstarch
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons Shaoxing wine
- white pepper to taste
- 30 ml water
- 1 teaspoon cornstarch
Garnish
- Green parts of the spring onions, thinly sliced
To Serve
- Cooked white rice
Instructions
- Toss the chicken with the marinade ingredients, except the cornstarch.400 g chicken thighs, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, white pepper
- Add the cornstarch and toss to coat. Let marinate for 15 minutes.1.5 tablespoons cornstarch
- In a bowl, combine the sauce ingredients, except the cornstarch and water.1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 3 tablespoons Shaoxing wine, white pepper
- In a separate bowl, mix the water and cornstarch.30 ml water, 1 teaspoon cornstarch
- Heat a little oil in a pan or wok and sauté the ginger until golden.40 g ginger
- Add the garlic.4 cloves garlic
- Add the chicken. Cook on one side without stirring until a crust forms, about 5 minutes, then turn all the pieces over.
- Add the white parts of the spring onions and the onion. Cook until tender.3 spring onions, 0.5 onion
- Pour in the sauce and cook until slightly reduced.
- Add the water-cornstarch mixture and stir quickly until the sauce thickens.
- Add the green parts of the spring onions, stir, remove from the heat, and serve hot over rice.Green parts of the spring onions, thinly sliced, Cooked white rice
Can I use chicken breast and slice them thin as well as the onions and scallions which is similar to the way they prepare it at my favorite restaurant?
Hi Kelly ! Yes, absolutely
So glad this came together in about 15 minutes because I was exhausted and short on time after work; the ginger and scallion flavors were amazing and it felt like takeout with barely any effort 🙂
Super flavorful and quick, ginger really shines! 😊