This is a simple easily put together dish.
We agree and says it taste just like those Economical Rice Stall's (Chap Chye Peng) - "Soy sauce gravy chicken"! And when ordering at the stall, I will usually ask the uncle to, "Please add MORE gravy!".
Salty and sweet at the same time, just nice to eat it with white rice.
Ingredients : A knob of sliced ginger, few cloves of smashed garlic, 3 stalks of sliced spring onions, 1 sliced chilli padi, and 1 piece of diced boneless chicken quarter.
Marinate : 1tbsp Sesame oil, 1tbsp Soy sauce, 1tbsp Sugar and a dash of salt.
Seasoning : A few tbsp of Sesame oil, 1 tbsp Soy sauce paste, 1tbsp of dark soy sauce, 1/2 cup of water, 1tbsp of cornstarch solution, 1tbsp Sugar and a dash of salt.
Heat up the wok and add sesame oil, add in ginger and garlic and fry till aromatic (abit charred). Then add in the sliced spring onion and chilli padi and lastly add in chicken and the rest of the seasoning except the cornstarch solution. When the gravy comes to a boil, cover and simmer for about 5-10minutes depending on the doneness of the chicken. When ready uncover and switch the fire to high and let it comes to a boil again, and dribble the cornstarch solution, stir. Adjust the taste, add sugar/salt accordingly and switch off the fire. Serve while HOT!
Our simple lunch ...