姜葱鸡 Ginger and Scallions Chicken

Ingredients:

1 Kampung chicken  (wash, pat dry & cut in pieces)
4 stalks of scallions (cut into 2-inch sections)
2 inches fresh ginger root (sliced into pieces)
3 tablespoons cooking oil (one tablespoon for marinating chicken)
1/2 tablespoon of potato flour or corn flour
1/8 teaspoon sesame oil
1/4 teaspoon of sugar
2 tablespoons oyster sauce (I replace with soy sauce)
1/2 tablespoon Shaoxing cooking wine
1 dash of white pepper powder
1/4 cup water
Salt to taste

Method:
Marinate the chicken with potato flour or corn flour and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the scallions and stir until thoroughly hot.

Add in the chicken and continue to stir well. Add some water & cover to cook for minutes.

When the chicken cook, add in the oyster sauce (I replace with soy sauce), sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times.

Remove from heat and serve hot with steamed white rice.