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Soy Sauce Chicken
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600g chicken, cut into bite-size pieces
2 tablespoons cooking oil
5cm knob young ginger, peeled and sliced
8 dried Chinese mushrooms, soaked to soften
1 tablespoon Chinese rice wine
250ml fresh chicken stock
2-3 spring onions (scallion), cut into 2.5cm lengths
3 sprigs coriander (cilantro) leaves, cut into 2.5cm lengths
2 teaspoons cornflour (cornstarch), mixed with 2 tablespoons water
Seasoning :
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
11/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground white pepper
Method :
Marinate chicken in combined seasoning ingredients for at least 30 minutes.
Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes color. Stir in Chinese rice wine and toss for a further 2 minutes.
Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender.
Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.
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