Friday, May 14, 2010

Malaysian Ginger Chicken

When I was in college at Michigan State (back in 1984 or 85), one of my roommates was from Singapore. Her mother ran a successful noodle shop in Singapore, and my roommate taught me this recipe.
A few decades ago I made it for my brothers, and when Kelly (the middle of my 3 younger brothers) visited yesterday, he requested I make it again (talk about flattering! I haven't made it for years, and he remembered it for that long!) He also said his son Robert wanted me to write out the recipe, so for Robert, here it is.

1.5 - 2 lbs skinless boneless chicken, chopped in cubes.
2-3 TBS vegetable oil
1 tsp sesame oil
5-6 green onions, sliced in thin discs, save back some of the dark green rings to add at the end.
2 TBS minced garlic
2 TBS minced ginger
2 TBS oyster sauce
4 TBS soy sauce
2-4 TBS garlic Chili sauce, depending on your desired heat levels
1 tsp brown sugar
1 TBS corn starch
1 cup water
Over medium-high heat
Heat the vegetable oil and sesame oil, and lightly brown the chicken.
Add the onions, garlic and ginger
wait a few minutes for the aromatics to cook a bit,
then add oyster, soy and garlic-chili sauces and the brown sugar
Mix the cornstarch with the water, then add to the pan, stirring and cooking until the sauce thickens and becomes translucent.

Serve over rice.


Anonymous said...

OMG! That looks so good! I'm going to have to remember to shop for this when I get back from vacation!

LynnM said...

I bought some SIngapore Noodles from Marks and Spencer just yesterday and ate the leftovers for breakfast this morning.

It's a curried version and of course a ready-meal so I can't wait to try my hand at closer-to-the-real-thing.

I'd love to go to Singapore one day, but if not, I plan to one day find my way to Michigan for lunch.... HA! Don't worry, I'll give you at least a month's notice.

Karen said...

That recipe looks sooooo good. Thanks, dear Diana. I've copied and pasted it to my recipe file. Yum!

Yasmaen said...

That is a yummy recipe, I can tell just by looking at the ingredients. Most of my favorite recipes are from other cultures, esp the spicier versions.