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PdfIngredients:
For Velveting Chicken:
(Place all ingredients into a bowl and mix well, leave in fridge for 20 minutes)
Finishing the dish:
Method:
Place 3 tbsp veg oil into a wok and turn the heat to high
When the oil is hot, add your chicken and brown it off.
Once the chicken has browned, add the 35g of sliced ginger and stir-fry for 10 seconds. Then, add ½ sliced onion, ⅓ tsp of salt, and ⅓ tsp of MSG, and stir in.
Once the MSG has been stirred in, brown it off by letting the onions sit for 10-15 seconds at a time, rather than constantly moving them. If you move them often, they'll sweat instead of fry.
Once the MSG has browned off, add 2 tsp light soy, 2 tsp dark soy and 1 tsp sugar and stir in.
Cook off until the liquid from the soy has gone; again, letting the ingredients sit is the most important part.
Once the liquid has gone and the ingredients have started to char, add your spring onions.
Stir fry off for 30-40 seconds.
It's now ready to serve.