sharing recipes from one generation to the next
Years of cooking weekly family stir fry dinners has given me the confidence to ad lib the ingredients with ease. Revisiting my folder of handwritten recipes, I found this recipe dating from the mid seventies when I experimented with wok cooking on an electric cook top. It was not a great success. While honey and ginger is a tried and trusted combo, I learned last night that ramping up the usual amount of fresh ginger elevates a stir fry to the WOW dimension.
4 chicken breasts
1 tablespoon soy
1 tablespoon Chinese cooking wine
3 teaspoon cornflour
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
90g root ginger
2 teaspoon salt
2 tablespoon oil
1 1/2 tablespoon honey
4 spring onions
Optional: 1 large carrot, sliced
4 large mushrooms sliced
Cut the chicken into bite sized pieces then marinade for 30 minutes in soy, wine, sesame oil, cornflour, sugar.
Slice the ginger into wafer thin slices, sprinkle with the salt and let stand 20 minutes. Rinse then drain.
Heat the oil in a wok, add the chicken and stir fry until well browned, then add the honey and ginger and vegetables if using.
Simmer for 10 minutes then add the spring onions. Serve with steamed rice, broccoli and Chinese cabbage. Serves 4