For ➋75 g boneless & skinless chicken breast, cut into thin pieces
2 tbs oil
200 g pak choi, sliced into pieces
2.5 cm piece ginger, peeled & sliced into pieces
marinade:
½ tbs soy sauce
½ tbs cornstarch
sauce:
½ tbs oyster sauce
2 tb water
¼ ts sesame oil
3 dashes white pepper
1 ts wine
½ ts sugar
Marinate the chicken with the ingredients in marinade for 10 m. Combine all the ingredients in the sauce in a small bowl, stir to blend well.
Heat ½ tbs oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velvety smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the pak choi and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the pak choi is cooked but remain crisp. Do not overcook.
Dish out & serve immediately with steamed white rice.
Heat ½ tbs oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velvety smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the pak choi and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the pak choi is cooked but remain crisp. Do not overcook.
Dish out & serve immediately with steamed white rice.
