Stir-fried chicken with cabbage

 

Ingredients:

1 chicken thigh (deboned, remove skin and cut into bite-sized pieces)

a small pinch of salt

a small pinch of ground white pepper

1/2 tsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp cornflour/cornstarch + 1/2 tbsp water (slurry)

1/2 tbsp cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp light soy sauce

1/4 tbsp dark soy sauce

1 tbsp oyster sauce

3 tbsp water (add slightly more if you prefer a bit more sauce)

1/2 tsp cornflour/cornstarch

1/2 tbsp water

For the stir-fried:

1 1/2 tbsp cooking oil

1 cup cabbage (washed and cut into bite-sized pieces)

2 cloves garlic (peeled and chopped)

1/2 tsp ginger (peeled and chopped)

Instructions:

1. Place chicken pieces in a bowl, season with salt and mix well.  Add white pepper, light soy sauce and dark soy sauce and mix until combined.  Add in the cornflour slurry and give it a mix.  Finally, add the cooking oil and mix until evenly coated.  Let the chicken marinate while preparing the other ingredients.
2. In a wok over medium-high heat, add 1 tablespoon of cooking oil.  Add in marinated chicken and spread it out in a single layer.  Stir-fry until fully cooked through.  Add the garlic and ginger and stir-fry until fragrant.  Remove the chicken from the wok and set aside.
3. In the same wok over medium-high heat, add the remaining 1/2 tablespoon of cooking oil.  Add the cabbage and stir-fry until slightly softened but still crisp.
4. Return the chicken to the wok and pour in the sauce.  Stir-fry until the sauce thickens and coats the chicken evenly, creating a glossy finish.  
5. Remove onto a serving dish and enjoy with a plate of warm fluffy white rice.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.