Stir Fried Chicken with Spring Onions and Ginger

Many a time when we have Sunday lunch in a typical Chinese restaurant, somehow we would always end up ordering a dish called ginger spring onions fish slices. I've also come across some eateries where they offer this as a single item served with rice.

For my recipe, I'm using chicken fillet as it is more easily available from the market.

Stir Fried Chicken with Spring Onions and Ginger



300 gm spring onions, cleaned and cut to 1 inch length
50 gm carrot, shredded
200 gm chicken fillet, sliced thin
20 gm young ginger, sliced thin
2 shallots, sliced
3 cloves garlic, chopped
1 tsp oyster sauce
2 tbsp oil
salt, pepper, sugar, water

1. Pan fry the ginger slices lightly in an oil-free wok and set aside.
2. Heat oil and saute the shallots and garlic with the ginger.
3. Add in spring onions and fry till fragrant
4. Add the chicken, some salt and oyster sauce and stir fry until the chicken changes color.
5. Sprinkle some sugar, pepper and water for seasoning.
6. Serve hot with rice.