姜芽鸡拌饭Ginger Chicken Over Rice

【材料】
鸡柳200克（切片）

【腌料】
盐和白糖各1⁄4茶匙、胡椒粉1⁄8茶匙、酱油1茶匙、生粉1⁄2茶匙、食油2汤匙、蒜茸1茶匙、姜片15克、豆酱1汤匙

【调味料】
黑酱油少许、蚝油1茶匙、清水5汤匙、花雕酒1汤匙

【勾芡】
生粉1茶匙+清水2汤匙青葱10克（切段）

【做法】
1. 用腌料腌鸡肉，放置15分钟。（图2）
2. 起锅热油，把蒜茸和姜片炒至香。（图3）
3. 加入豆酱，炒香后加入鸡肉和其腌汁。（图4-6）
4. 炒2-3分钟至肉刚熟时加入调味料。
5. 拌入青葱，勾芡。（图7）
6. 盛出，淋在白饭上即可。（图8）

【Ingredients】
200g chicken fillet (sliced)

【Chicken Marinade】
1⁄4 tsp salt, 1⁄4 tsp sugar, 1⁄8 tsp ground pepper, 1 tsp light soy sauce, 1⁄2 tsp corn flour, 2 Tbsps cooking oil, 1 tsp chopped garlic, 15 g ginger (skinned and sliced), 1 Tbsp beanpaste ‘taucheow’

【Seasonings】
A little dark soy sauce (for colour), 1 tsp oyster sauce, 5 Tbsps water, 1 Tbsp Chinese wine

【Thickening】
1 tsp cornflour + 2 Tbsps water
10g spring onions (cut into 2cm lengths)

【Method】
1. Season the chicken slices with marinade ingredients and set aside for 15 minutes. (pic 2)
2. Heat oil in a wok, add garlic and ginger and fry until fra-grant. (pic 3)
3. Add in the beanpaste and sauté until fragrant before adding the marinated chicken and all of the marinade. (pic 4-6)
4. Stir-fry for two to three minutes until just cooked through, adjusting seasonings to taste.
5. Toss in spring onions and thicken with thickening solution. (pic 7)
6. Pour over steaming hot plain rice. (pic 8)