Ginger Chicken (???)

If you have came to London before you know exactly how costly it is to eat out. However, it is fairly cheap if you can cook your own meals as there's an array of items that you can get cheaply from the supermarket.

Chicken wing is one of those good value; last week when I shopped at Sainsburys - i was surprised to see that the fresh (not frozen) chicken wing goes for just £1.70/kg. By comparison, the chicken breast is exorbitantly priced at £14/kg. I asked around, and found that the British does not like anything that has bone, never mind which taste better. Haha, that explained why even the KFC here has boneless chicken in their menu.


One man's poison is another man's meat, so i gladly buy what the brit doesn't want. The first thing came to mind as I was in the aisle was to cook Mary's Chicken and Ginger Stir-fry which i read from her blog recently.

It reminds me of my mum's ???(chicken with spring onion and ginger). Since the spring onion is quite ex (well, for that matter, all asian veg cost a bomb here), i skipped that, and just make do with the ginger. It is also costly but I reasoned that since it can be kept for at least a week or 2, it makes sense to buy ginger instead of spring onion if i can only choose 1.

The below here is what I did but i believe each of us have our own version.

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The portion below feeds 2

Ingredients

8 pc chicken wings
1 yellow onion chopped
10 slices ginger, shredded
cooking oil

Marinade
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp chinese cooking wine (or XO/brandy)

Method
1. Stir fry ginger and onions in 2 tbsp of hot oil till fragrant.
2. Add in chicken pieces and fry for about two minutes.
3. Add in the rest of the marindae + 1 cup of water and let it boil for a while.
4. Cover and turn down fire and let it simmer for about 30min or till gravy thickens. Add salt to taste.
5. Serve hot with white rice and enjoy.