Peter Ng is a lover of good food and an excellent cook. Of Chinese descent, he was born in Malaysia and now lives in Adelaide, Australia. His cultural inheritance is obvious in his cooking, which combines Malaysian flavours with Chinese techniques.
Peter recalls that this recipe was prepared by his mother as a special treat for his sister when she was pregnant. Ginger is highly regarded by the Chinese who believe its ‘warming’ (or yang) properties are beneficial to both mother and child. Be that as it may, ginger, chicken thighs and selected spices make a happy marriage as they cook in the wok. The dish is the centrepiece of a marvellous meal when combined with rice and vegetables.
Cut the chicken into
Heat a wok or large frying-pan over a high heat until it is hot. Add the groundnut and sesame oils and, when they are very hot and slightly smoking, add the ginger and pan-fry for about 1 minute until it is crispy. Then add the chicken and stir-fry for 5 minutes or until the chicken begins to brown. Add the soy sauce, sugar, salt, pepper and stock or water and continue to stir-fry for 1 minute. Reduce the heat, cover the wok or pan and simmer for 8 minutes. Remove the cover and boil over a high heat to reduce the sauce. When only a few tablespoons of the sauce remains, add the Shaoxing rice wine or dry sherry and continue to stir-fry for about 2 minutes until the chicken is cooked. Garnish with the spring onions and serve.
© 1996 Ken Hom. All rights reserved.