Soups
Ginger Chicken with Rice
Main courses
Difficulty Level: Moderate
Numbers of Portions: 2
Preparation time: 30 min
Ingredients
| 1 tbsp |
Vegetable oil |
| 2 cloves (10g) |
Garlic, thinly sliced |
| 1 small (10g) |
Onion, thinly sliced |
| 2 pieces (300g) |
Chicken breast, cut into cubed size |
| 1 tsp |
Turmeric powder |
| 1 inch (15g) |
Ginger, sliced |
| 1 tsp |
Black pepper powder |
| 1 tbsp |
Oyster sauce |
| 1 tsp |
Sweet soy sauce |
| 3 pieces |
Bird's eye chillies, remove stem and slice |
| 1/4 medium |
Green capsicum, cut into cubed size |
| 1/4 medium |
Red capsicum, cut into cubed size |
| 1 medium (50g) |
Tomato, cut into 4 |
| 1 medium (50g) |
Yellow onion |
| 1 stalk |
Spring onion, chopped |
| 2 cups (200g) |
Cooked brown rice |
| 1/2 medium |
Cucumber, thinly sliced |
Method:
- • Heat oil on a non-stick pan, sauté garlic and onion until fragrant and caramelized to a golden-brown colour.
- • Add in chicken and turmeric powder, stir-fry until soften. Let it cook for a while.
- • Add in ginger, black pepper powder, oyster sauce, sweet soy sauce, chilies and mix well. Add water if the chicken is too dry.
- • Add both capsicums, tomato and yellow onion. Stir fry until soften.
- • Add spring onion, stir for 30 seconds and turn off the heat.
- • Serve with brown rice and sliced cucumber.
- • Thicken the gravy by adding 1-2 tablespoon of corn flour mixture.
2
43 min
Moderate
