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This is one of my step-daughter's favourites. The recipe is specially for her so she can refer to it whenever she wants to cook it while she is at university.

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How To Cook Ginger and Spring Onion Chicken

INGREDIENTS:

1 chicken breast fillet, cut into rectangle strips or your desired size

8 - 10 pieces ginger slices

3 cloves garlic, smashed

A bunch of Spring onion, cut into 1 inch long

1 tsp corn starch + 3 tbsp water

1 1/2 tbsp vegetable oil

Seasoning sauce:

1 1/2 tbsp light soy sauce

1 tbsp Chinese rice wine or Shaoxing wine

1/2 tsp dark soy sauce

1 tsp sesame oil

1/4 tsp brown sugar (omit if the soy sauce is slightly sweet type)

5 or more tbsp water

METHOD:

Blend all the seasoning sauce ingredients and set aside.
Heat up oil in a saucepan (I used cast iron pot). Saute garlic and ginger till aromatic.
Add in chicken and sauce. Cook at medium heat till chicken meat turn white.
Turn to low heat, cover with lid and simmer for about 10 - 15 mins till chicken become tender. Adjust the taste to your liking by adding more water or soy sauce. Gradually pour in the corn starch mixture and stop when the sauce is thicken.
Stir in the spring onion and remove from the heat.
Serve hot with steamed rice.