Stewed Chicken with Ginger and Onions

This is another favourite chicken stew recipe for the family. The recipe is adapted from the book Secrets of Nutritional Chinese Cookery by Ng Siong Mui. You can say it's a kinda Cantonese chicken dish.

Ingredients:

1 kg chicken thighs
8 slices old ginger
3 cloves garlic, chopped
3 stalks of green onions cut into 5cm lengths
1 large yellow onion, chopped
1 small can of button mushroom
1 small carrot, wedged
300 mls water
3 tbsp oil

Marinade for chicken ( one hour)

1 tsp salt
1 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp chinese wine
1 tbsp oyster sauce
2 tbsp cornflour
1 tbsp oil

Method:

Heat 3 tbsp of oil and fry ginger and garlic till fragrant.

Add in spring onions, yellow onions, carrots and mushrooms and fry for about 2 minutes.

Add in the marinaded chicken pieces without the liquid and fry for another 5 mins or till the chicken pieces brown a little.

Add in 300 mls of water, cover and bring ingredients to a boil.

Lower heat and simmer for another 40 mins.

Dish up and ready to serve.