Stir-Fried Chicken With Ginger / Guy Pat King

Preparation time: 8-9 minutes
Cooking time: 5 minutes

1 person	4 persons	Ingredients
1 ½ tablespoons	6 tablespoons	Oil
2 cloves	8 cloves	Garlic - peeled & finely chopped
30g	120 g	Onions cut into 2½ cm chunks
80-100 g	320-400 g	Chicken - cut into 2½ cm chunks
30g	120g	Baby com, cut diagonally into 3mm rounds
15-30 g	60-120 g	Mushrooms (shitake, champignon, straw, etc.)
½ tablespoon	2 tablespoons	Oyster Sauce
½ teaspoons	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Mushroom sauce
15-20 g	60g-80 g	Ginger - sliced 3-4 cm in length by 3mm
3-4 tablespoons	12-16 tablespoons	Water
1	4	Large red Chilies - discard seeds and stem. Slice into 1/2 cm by 3 cm lengths
1	4	Spring onion/s - chopped into 3 cm lengths

Method:

1. Heat oil in wok on low heat for half a minute.
2. Stir in garlic, onion and chicken. Stir-fry until chicken is done.
3. Add baby corn and stir-fry for about half a minute. Mix in mushrooms.
4. Mix in oyster sauce, sugar and mushroom sauce.
5. Add ginger and continue to stir-fry.
6. Mix in water.
7. Add red chilies.
8. Stir in spring onions and cook on medium heat. Stir-fry for half a minute.
9. Turn off heat and serve with steamed Rice.

For Vegetarians

Instead of chicken, add a combination of any of the following vegetables, up to 100 g per person:

• Long beans - topped and tailed and cut into 3 cm lengths
• Carrots- peeled and cut into 1/2 cm rounds
• Baby corn- cut into 3 mm rounds
• Mushrooms - straw, champignons, Chinese - cut in half